|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed raw chicken and fish at batter station between 45F-50F. Also observed diced chicken in overfilled RIC at 43F. PIC confirms cooling of chicken was verified and rapidly cools diced chicken in WIC. EHS advises not overfilling the RIC, so air flow is not compromised. EHS observed unit is in good repairs with many items held at 41F and below in all 3 compartments.
Batter station items left in cooler overnight voluntarily disposed. Diced chicken in RIC rapidly cooled in WIC. (-3) |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
Yes |
REPEAT. 10 day VR.
4-501.11 Maintain equipment in good repair.
Observed chicken batter station with fliptop and two door lowboy at far end of cook line unable to hold TCS foods at 41F and below.
No escalation of points due to vast improvement of equipment condition onsite.
PIC voluntarily disposes of raw chicken and fish between 46F-50F, and places work order for unit. TPHC being used at fliptop until repair can be completed. EHS will make a return visit in 10 days to reassess cooler. (-0) |