|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 6 bags of turkey and 11 bags of ham holding above 41F in the low and tall 1 door reach in coolers (temps between 44-51). PIC stated all bags were left in the tall 1 door reach in over night. PIC stated he transferred some bags to the low reach that morning. Little time was taken to move items. CDI- All items voluntarily discarded. Observed turkey, roast beef, salami, and han in the prep top holding above 41F. CDI- Items discarded. |
|
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 turkey, ham, salami and roast beef overstacked in the prep top unit. Top portions were 44-50, bottom portions were 36-41. CDI- Top portions were discarded. Spoke to PIC about keeping items below the fill line of the containers. |
|
47
|
0
|
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. Observed drink machine in need of cleaning. |