|
19
|
0
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed four sausage patties that were stored below 135 F. CDI- PIC voluntarily denatured and discarded product. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 tossed salad stored in refrigerator to cool, but were covered and stacked five high. CDI- Lids loosened, and salads were seperated to allow for proper cooling. REPEAT (full points) |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked wet. CDI- containers were seperated and allowed to air dry. |