|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken stock in sauce bottles next to stove holding at 102F; and red beans above stove-top below 135F(see chart). CDI- chicken stock was reheated to above 165F then placed into an ice bath for cooling; red beans were discarded. EHS instructed PIC not to hold chicken stock at room temperature; keep hot or cold at all times. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items in walk in cooler and line coolers cold holding above 41F (see chart). Schedule repairs if units cannot maintain foods at 41F and below. Verification required. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 chicken stock at 147F at 11:30AM drop to 135F by 12:00PM. The sauce was cooling in a high volume container in a prep. sink with minimal ice surrounding product. CDI- ice was added directly to product and more ice was added around product container. Product immediately dropped in temperature to 96F at 12:05PM. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 4 unlabeled sauce bottles near stove-top. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed one knife stored in-between equipment gap along prep. line. Minor improvements made to utensil storage since previous inspection. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelf above stove-top. |