|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Repeat:
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed 2 pans of chicken hot holding inside steam well ranging from 82F - 126F. CDI: chicken was reheated inside oven to 166F - 174F. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General Comment:
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed pans of chicken inside walk-in cooler with incorrect dates. CDI: changed to yesterday’s date of 8/4 |
|
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 black beans at 66F cooling inside top of prep cooler #2. CDI: beans removed and stored inside walk-in cooler to rapid cool. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment:
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 3 shaker containers not labeled. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment:
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed worn cutting boards stored on back dish shelf.
4-501.11 Maintain equipment in good repair. Observed rusted shelving inside walk-in cooler. |