|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed stand up refrigerator not working and raw uncooked chicken inside. CDI-PIC moved items to walk-in to cool and will not use unit until it's fixed, will add to their temp check in the morning. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed a prep line using time (tomatoes, lettuce, cheese) and lettuce had no TPHC documents on procedures. PIC will email me procedures soon. VR-8/29/19. |
|
31
|
0
|
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 salads made this morning (7:30am) that were stored in a reach-in, in a clam-shell at 45F. Items need to be uncovered and out in the walk-in after prep to ensure temp control. CDI-PIC moved to walk-in |
|
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 stand-up refrigerator being used and not in working order. |