|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed lettuce in walk in ar 48F, gouda, cheddar, and Beechers Cheese that was in display case above 41F. CDI lettuce and batches of cheeses discarded. Observed lettuce and spinach at sub section holding above 41F. CDI items moved to blast chiller for cooling. Observed rotisserie chicken at front display case at 42F. CDI item discarded. Repeat. |
|
31
|
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. Observed greek salad, thai chicken wraps that were stacked and covered, and lettuce that did not cool from 45F during 45 minutes. CDI items moved to blast chiller for cooling |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards that were deeply gouged and in need of replacing or resurfacing. |