|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken in chick-fil-a at 129F. CDI - chicken was reheated to 172F. |
|
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 baked ziti and sausage cooling while covered with saran wrap. CDI - items were uncovered to cool. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
General comment 3-304.14 Wiping Cloths, Use Limitation - C - Observed one QUAT sanitizer bucket at 50 ppm. CDI - bucket was refilled at 200 ppm. |