|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed small flip top prep cooler holding roast beef, pastrami, and cheddar cheese > 41F (see temp chart). Some deli sliced meats on the top were were over stacked. CDI: Meats that were out of temperature were moved to the walk-in cooler to properly cool. Follow-up visit is needed to ensure cooler is properly working and maintaining temperatures at 41F and below. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat: 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 large chunks of roast beef and large portions of roasted chicken cooling on sheet tray. Both products were not cooling at rapid rates. CDI: roast beef was cut into small pieces and roasted chicken was separated into 2 sheet trays rather than two thick portions. Improvement has been noted with cooling methods. No items in the cooling stage were covered. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
Repeat:
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles with no labels on them. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
General comment:
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies present at bar area. Continue to work on effective pest abatement and receiving regular pest control treatment. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
Repeat:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of metal container wet stacked on shelf. Improvement has been noted on air drying. Not as many dishes wet stacked today. |