|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa, tomatoes, cut cabbage in the prep top with a temperature above 41F. CDI- PIC relocated items to reach in units fo more rapid cooling. REPEAT.
**Points not escalated due to improvements from last inspection.** |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed beef wrapped in plastic wrap in the reach in unit with no date mark. CDI- PIC dated item to refelct 10/14. |
|
31
|
1
|
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 a container of beef and chicken in the reach in units with tightly wrapped coverings. CDI- PIC unwrapped items to allow for rapid cooling. |