|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple food items from lunch rush observed cold holding above 41F. CDI. Items that had been out of temperature for an hour moved to be rapidly cooled in WIC and others discarded voluntarily. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Large two door reach-in cooler and one flip top observed holding multiple food items above 41F and had an ambient air temperature of 67F. EHS will verify no later than 8/20/21 that cooler is capable of cold holding food times.
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 A few food items observed cooling that were tightly wrapped in plastic and covered. CDI. Uncovered. Cooling handouts emailed to PIC. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Chicken observed cooling on floor in walk-in freezer. Onions observed on floor in kitchen. |