|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
52 51 49
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed roast beef / ham sandwich cold held in display case measuring 51-52F; Observed raw salmon in pullout cold holding drawer measuring 49F. CDI all items discarded by staff. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
NO POINTS DEDUCTED
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 turkey breast cooling inside walk-in cooler measuring 80 F, (turkey was 1.5 hrs out of temp and was closed to missing 2hr cooling window) CDI turkey chopped and placed into walk-in freezer, observed turkey at 70F by 2hr time frame. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
REPEAT
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous containers stacked wet in kitchen area. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
REPEAT
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.
4-501.11 Maintain equipment in good repair. Observed split/torn gaskets on cooler unit doors in need of repair. |