|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed chicken(44F), beef(46F), and chorizo(45F) all above 41F in the tall true reach in unit. CDI-PIC voluntarily discard. |
|
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 lettuce, onions, and tomatoes cooling in the flip top unit, covered after being cut. -CDI-Explain to PIC the importance of cooling and proper ways to cool. Moved items to tall reach in freezer to chill and placed back to flip top. |
|
41
|
0
|
In-use utensils: properly stored |
No |
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 a cup being used to scoop rice and the handle of scoop in contact with flour. |