|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS items in prep coolers overfilled in pans and slightly above 45F. CDI-excess product removed and taken to walk in cooler. |
|
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 improper cooling methods used. Observed a pot of chili cooling in ice bath in sink covered and ice not filled to top of product. Also observed roast beef and turkey deli meat cut and portioned into plastic bags and stacked in deep containers above 45F. CDI-deli meat placed on sheet pan in thin layer to cool, lid removed on chili pot and ice filled to top of product. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in facility. |