|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch cups cold holding in 1 door display cooler at >41F. CDI- food items were moved to the walk in cooler to cool. Strongly recommend lowering the amount of sauces being stored in unit or adjust dial to lower temp to withstand proper temps of TCS foods stored inside. Ambient air of unit was observed at 40F. 0 points. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed food items in cold hold units from last night lacking dates. CDI-REPEAT - Food items were dated as needed. -1.5 points. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF Observed one chemical bottle not labeled stored in the back near the walk in cooler. CDI- PIC labeled bottle. 0 points.
Inspection was conducted with Stacey. No sig due to covid19. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 salads cooling in plastic trays fully enclosed in walk in cooler. Also observed
sliced tomatoes and sliced deli meat cooling in deli cooler fully wrapped. CDI- Foods were ventilated for better cooling methods. REPEAT - 1 point. |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee prepping food with watch on. -.5 points. |