|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked hush puppy made with egg batter holding under heat lamp at 116f. CDI - PIC discarded. Ensure heat lamp bulbs are replaced in order to maintain hot holding temperatures at 135f or higher. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 deep bulk container of cooked pasta cooling in walk in at 80f. Temperature after 40 minutes at 76f. CDI - PIC spread noodles onto shallow pans in cooler to speed rate of cooling. REPEAT
Continued non-compliance with cooling procedures may result in permit action. Risk control plan may be necessary if cooling procedures are not followed for all items. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored bucket of sanitizer at front line with quat concentration too low at 50ppm. CDI - manager replaced sanitizer solution. Store wiping cloths in sanitizer at the proper concentrations between uses. REPEAT |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11 Designation-Dressing Areas and Lockers - C Personal cell phone laying on shelving with restaruant food items. Provide an area for employee belongings to be stored away from food areas. |