|
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 display cooler for melons and parfaits holding items above 41F. Items were last temp checked and recorded as being at or below 41F at 1030am. CDI: Items were moved to the walk in cooler (air temp 39F) to rapidly cool to 41F. PIC will verify that items are at or below 41F by 230pm |
|
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 parfaits and cut honey dew cooling while tightly covered in the display cooler. CDI: Items were relocated to the walk in cooler and rapidly cooled to 41F. PIC uncovered items. PIC will verify by 4 hours from the prep time on the items that they reach 41F (2-230pm). |
|
45
|
0
|
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 display cooler holding with an air temp of 59F per PIC infrared thermometer. Case thermometer displayed 55F. PIC has placed a work order in for repair/recalibration of the cooler. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
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. Observed walk in cooler vent covers with dust build up in the prepping walk in. Ensure more frequent cleaning is done. |