|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
observed pan of roasted potatoes on buffet line < 135F. CDI- reheat to above 165F
observed 2 pans of fried rice in warmer < 135F. CDI - reheat to above 165F |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
observed multiple TCS foods on upstairs cold bar >41F. See temp chart.
observed sliced tomato and chopped romaine on Flame cold bar > 41F. See temp chart.
CDI- limit amount of food product stored in containers to maintain cold holding temperature 41F or below.
*Point deductions were taken for TCS cold held foods > 45F today (first inspection of the year). Point deductions will be taken on next inspection for TCS foods observed above 41F. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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 macaroni cooling in walk-in covered with plastic wrap. CDI-vented.
obsreved roasted tomatoes in Cucina area prep cooler cooling in thick layer. CDI- moved to sheet pan and placed in cooler. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
observed milk dispenser with build-up on the underside of dispenser. |