|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed sliced cheese, tomato sauce, raw chicken, marinated raw chicken, and ribs maintaining temperatures above 41F. Far right unit by office had an initial temperature of 47F but has cooled down to 37F within 30 minutes. CDI - All items in far right unit are dropping at proper rates. Tomato sauce was placed in three smaller metal pans for faster cooling. VR to be done by 11/19/20 on unit. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened gallon of milk, roasted garlic, and carmelized onions without date marking. CDI - Items labeled. |
|
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 sliced cheeses just sliced and in cooling process but items were tightly wrapped with plastic wrap. CDI - Items uncovered. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done on all shelving (drying rack, shelving next to stove, etc.).
No signature needed due to COVID-19 guidelines. |