|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs (107F) in hot holding below 135F. CDI - Meatballs reheated to 165 before being placed back into hot holding. - 0 - |
|
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 various deli meats prepped and cooling in RIC unit. Items prepped ~1 hour ago. Items moved to WIC to rapidly cool. Items reached 41 before being placed into cold holding. - REPEAT - - 0.5 - |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraints.
* No Sign due to COVID-19 Pandemic |