|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items stored at the prep station that were above 41 F. Some items were overstacked and soome were stacked where adequate cold-holding could not occur. CDI- items were placed on walk-in cooler and allowed to chill. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 sliced lettuce cooling in an overstacked container in prep cooler. CDI- Container of lettuce was placed in shallow pan in walk-in cooler to further chill. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed some condensation in walk-in freezer. Observed an open box of product stored where formed condensation can fall into box. CDI- box was closed and placed were cross-contamination could not occur. |
|
47
|
0.50
|
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. Clean exterior of fryers and shelving in serving area. Observed buildup along interior of fry area and meat slicer shelving. |