|
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 beef in dry aging cooler with internal temperatures 42-44f. Ambient air temp of unit 40.5. PIC relocated beef to walk in cooler until dry age cooler is serviced and holding TCS foods at 41f or lower. Observed island display case holding Boars Head hams at 51f. Ambient air temp of unit 46f and product overstocked above fill level. PIC returned all items to Boars Head representative who accepted items for credit and removed from facility. VR required within 10 days to evaluate dry age cooler and island display cooler. Do not store TCS foods in either cooler until repaired and verified to be maintaining internal temperatures of products at 41f or lower. |
|
31
|
0.50
|
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 beef and chicken skewers made with room temperature sauce cooling in display service cooler. CDI - PIC removed too walk in freezer to quickly chill to 41f or lower. Do not place foods directly into service or display coolers until cooled to 41f or lower. REPEAT |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed accumulated buildup in interior of smoker and on non-food surfaces of countertop grinder. Clean frequently to prevent buildup. |