|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed sliced deli meat in (2) large container stored in two door up-right refrigeration unit in back kitchen area 58F. Deli meat placed on sheet pans and placed in walk-in cooler to quickly cool. Observed tomatoes, lettuce, cheese, 57-62F in top section of prep line refrigeration unit. Keep empty containers in top section of prep line refrigeration unit to try to hold cold temperature within unit. Items placed in walk-in cooler to quickly cool
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed prepared sandwiches made at prep line refrigeration unit 52F-54F. Prep line refeigeration unit is not approved to cool prepared sandwiches made at ambient air temperature/ outside temperature. Any sandwiches made at prep line unit shall be placed in two door refrigeration unit in back kitchen area, walk-in cooler to drop food products back down to 45F and below before placing back into prep line refrigeration unit. Or Establishment may apply and use TPHC for prep sandwiches.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
Observed cases of single service articles stored on the floor under shelving in back kitchen area. Store cases of single service articles off the floor.
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |