|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) - EHS observed bulk, shredded cheese being sat inside of a container that was being stored on ice sat on top of a push cart. EHS recorded the cheese at 60 degrees F. EHS pulled the pan of cheese up and saw that the ice was not making contact with the cheese's container. When cold holding ready to eat, potentially hazardous foods, the food must be maintained at 41 degrees F or less at all times. EHS suggests using a larger container with more ice so that the ice can make contact with the pan holding the cheese. EHS also suggests placing the cheese on the cold holding bar to use if space is available.
CDI: PIC said the cheese had just been pulled out for service and moved it back to the walk in fridge to cool down. PIC made a new container of ice, obtained fresh cheese from the fridge, and placed the cheese container deeper into the ice so it holds cold holding temperature. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification (C) - EHS observed a unapproved number 10 can opener attached to the prep table. PIC said that they had the approved can opener but that someone in central office replaced it. Based on the states position, the current can opener is not approved for use because it doesn't easily disassemble for cleaning with basic tools. The state suggests obtaining a can opener that has a grenade style pin that can be pulled to disassemble and easily clean the can opener. |