|
20
|
3
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed green beans and rice on prep top holding at 50F. All other items holding at 41F or below. Observed salmon, chicken, cheese, sliced ham, and steaks in grill drawer reading 45F. Ambient temperature of unit reading 45F. CDI - All items held in unit over 4 hours voluntarily discarded. All other items moved to walk in cooler in order to rapidly cool. A VR will occur by 7/3/2021 to ensure unit has been repaired or replaced. - REPEAT - 3 - |
|
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 crab cakes cooling tightly covered in walk in cooler. CDI - Items uncovered to allow proper air flow. - 0.5 - |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed all wiping cloth containers reading 0-50ppm QUAT sanitizer. CDI - All containers refilled to 200 ppm QUAT sanitizer. - 0.5 - |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed plastic container used as scoop stored inside of flour container. CDI - Scoop removed. - 0 - |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored on prep table next to slicer. CDI - Drink removed. - 0 - |