|
22
|
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 salmon, steaks, chicken, BBQ pork, cheese and fish in the cold drawers holding above 41F. CDI- Salmon, cheese and chicken were discarded. Other items were within time/ temp parameters and were cooled. |
|
33
|
0.50
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed BBQ pork and burgers placed in the cold drawer unit prior to being cooled to 41F. CDI- Items placed in the walk in cooler. Observed guac w/ tomatoes, tomatoes, pico and BBQ ranch tightly wrapped while cooling in the walk in cooler while cooling. Items were coming close to the end of the 4 hour cooling period. CDI- Items vented and placed in the walk in freezer. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed cold drawer units holding above 41F under the grill. Get fixed. All food items removed. |