|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pan of cooked shrimp on top of prep unit at 62 degrees and pot of chicken wings on counter at 53 degrees. CDI both items moved to refrigeration since they had not been out of temperature for more than two hours. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 chicken wings and lo mein cooling in too great of volume to facilitate proper cooling. CDI split each product into two pans and proper cooling achieved. see chart above for lo mein temps. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit in need of replacement.
4-101.19 Nonfood-Contact Surfaces - C Observed wooden shelving in back of kitchen absorbent.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed freezer in kitchen is non commercial. |