|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in cooler unit reading 53F ambient temp. All food items inside reading 48F or above. CDI - PIC voluntarily discarded items in unit from overnight or over 4 hours. Any items prepped today moved to walk in cooler for rapid cooling. A VR will occur my 6/24/2021 to ensure cooler has been replaced. - 1.5 - |
|
31
|
0
|
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 tomatoes cooling tightly covered in reach in cooler. CDI - Items uncovered and moved to WIC to rapidly cool. - 0 - |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
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 tongs stored inside of food items on wrap-bar. Observed scoop with handle stored in contact with breadcrumbs in container. CDI - All handles removed. - 0.5 - |