|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all TCS foods in prep top unit holding above 41f including cut melon, cut tomatoes, lettuce, dressings, and more. No TCS foods stored in reach in portion of unit, however, ambient air temperature of the reach in at 52f. CDI - PIC noted that all items are stocked into the unit just before opening - items allowed to remain on unit until end of lunch then discard. PIC also noted that they may use TPHC for all items in unit as they routinely use all product in the unit during meal service and discard any leftover portions. Do not use the unit for cold holding of TCS foods until it has been repaired and is holding food temperatures of 41f or lower. If TPHC is to be used for items in the cooler, update existing TPHC procedures to incorporate these items. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF. Observed assembled jalapeno corn casserole ingredients ambient cooling in deep bulk plastic container sealed with lid in walk in cooler. CDI - PIC removed portion of casserole to shallow pan and added cooling wand to remaining product to quickly chill. When cooling food, use methods that allow air flow to the food. Do not cool in bulk portions. Do not seal containers of cooling foods. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed buildup, splatter, and residue on non-food surfaces of equipment throughout back of house including shelving, stand mixer, interior of heated cabinets, can opener holster, and more. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Flooring inside walk in cooler with debris and buildup present needs cleaning. Flooring in various areas in back of house areas with buildup. Baseboards and wall surfaces in back of house areas with residue need cleaning. REPEAT |