|
19
|
3
|
Proper hot holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- REPEAT- Observed brisket, pulled pork, and ribs below 135F. See temp chart. PIC reheated items to at least 165F by the end of the inspection. A VR will occur no later than 4/25/21 to ensure all TCS foods are kept at 135F or higher. If the violation occurs again a RCP will be encouraged and possible permit action will occur. |
|
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 slaw cooling in a deep covered container at 45F and attempting to cool in reach in cooler. PIC did not make changes to the item to ensure proper cooling would occur. CDI- PIC was able to place the item on a 4 hr tphc 3-7PM to be discarded. EHS was informed to ensure all TCS foods are cooled to 41F prior to being placed on the MFU for service. By the end of the inspection EHS uncovered the item and EHS observed the slaw at 40F. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- REPEAT- Observed floors of hard to reach areas in need of cleaning due to grease, dirt, and minor food debris. Hard to reach areas are underneath and behind equipment in smoke room. |