|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- REPEAT- Observed sausages (127F) and ribs (123F) both below 135F. CDI- PIC placed items on TPHC 10AM-2PM to be discarded. NOTE: PIC was provided with a MCPHD TPHC form. |
|
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 several closed bags of brisket with paper in zip lock bag at 44F in the reach in cooler. PIC stated item was portioned out on the MFU at the start of service which was 11AM. CDI- PIC was able to move item to deep freezer to quickly cool. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floors and walls of hard to reach areas in need of cleaning due to minor grease and dirt debris build up.
NOTE: Due to covid19 pandemic no signature occurred however, PIC Terry Brown was present during the inspection. |