|
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 Observed metal containers of rice and chicken in steam table at temperatures between 109F and 116F. All other items in steam table were holding at 135F or greater. CDI - PIC removed metal containers of rice and chicken to be reheated and replaced with items from hot box. Recommend monitoring temperatures of all items holding on steam table. -1.5 points- |
|
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 large pot of cooked onions cooling in ice bath without active stirring. Observed large metal bowl of cooked quinoa wrapped tightly in plastic in walk in cooler. CDI - PIC located a spoon and began the active stirring process for cooked onions in ice bath. Metal bowl of quinoa was unwrapped to allow for cool air to flow over and through the product. -0.5 points- |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles of sauces stored in food service area. Recommend labeling all working containers of food. -0 points- |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in food preparation area and three comp sink area. Recommend controlling insects to prevent infestation. -1 point- |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity-Lighting - C Observed two lights in need of replacement under ventilation hood at grill top. -0 points- |