|
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 cooked Brussels sprouts and sausage stacked high in the prep top and above 45F. CDI - the top layers were discarded. Observed fries out on the counter at 83F. CDI - fries were placed back in the walk in cooler to cool. |
|
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 a container of shepherds pie and mac and cheese cooling with lids on. CDI - lids were removed to facilitate cooling. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
General comment 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed a sanitizer bucket on the floor at the bar. CDI - bucket was elevated. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed bowls stacked wet |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
Repeat violation 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed 3 coffee mugs, keys and a coffee container on the drying rack. |