|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Repeat: 1.5pts -
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed only cabbage inside hot box measuring 94 deg F and 132 deg F. CDI: cabbage reheated to 148 deg F. Improvement noted on hot holding. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. 1.5 pts - Observed white rice and curry goat prepared yesterday morning and jerk sauce and red beans prepared on Tuesday inside walk-in without a date. CDI: proper date placed on products. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat: 1 pt -
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed jerk chicken cooling @ room temp. Product @ 86 deg F. CDI: moved to walk-in to finish cooling. Observed rice and peas cooling inside walk-in cooler in deep 6 inch pans. CDI: product transferred into 4 inch pans with less product. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 0.5 pts - Observed metal pans wet stacked on back shelf. |