|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed ready-to-eat lettuce stored underneath unwashed produce. CDI - Lettuce moved to proper location. - 0 - |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked chicken cooling from night before at 44F. CDI - Items voluntarily discarded by PIC. - 0 - |
|
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 plantains hot holding at 110F in steam table. Observed cooked peppers hot holding at 66F on grill top. CDI - Plantains voluntarily discarded by PIC. Peppers reheated to at least 165F before being placed into hot holding. - 1.5 - |
|
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 chicken cooling in deep pan from night before at 44F. Observed lettuce cooling tightly covered in reach in cooler. CDI - Chicken voluntarily discarded by PIC. Lettuce uncovered to allow proper air flow. Discussed using thin sheet pans and utilizing freezer space for rapid cooling. - 0.5 - |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor underneath 3 comp sink. CDI - Sanitizer bucket moved off floor.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket with visible soil. Switch out sanitizer as needed. - 0.5 - |