|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED sesame chicken and chicken on a stick prepared yesterday in the flip top and lowboy not reaching 41F. PIC discarded items. VR within 10 days for lowboy across from fryer to ensure equipment is working properly to maintain temperatures. EHS suggested moving items to walk in cooler. PIC made a call to technician to check the equipment out while EHS was on site. |
|
31
|
0
|
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 sesame chicken that was cooked yesterday and was in the flip top that did not meet 41F. EHS suggested to cool items in the walk in cooler before placing in flip top. CDI. Items were discarded. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. OBSERVED gloves in the noodle container at the flip top. Employee stated gloves were used to grab noodles to cook. CDI. Employee discarded glove and grabbed tong. |