|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut melons, sliced tomatoes, crab cakes, and raw fish cold holding above 41F. CDI, food items were placed in walk in cooler to rapidly chill. Major improvement has been made from previous inspection, points de-escalated. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 recently cut melons cooling in walk in cooler covered with lid. CDI, PIC removed lid to allow cut melons to rapidly chill. Observed cooked rice cooling in walk in cooler, sectioned in baggies, tightly packed in container and stacked on top of each other. CDI, EHS educated PIC on proper cooling methods and rice was removed out of container and spread out on sheet tray to promote rapid cooling. REPEAT violation. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping clothes in sanitizer measuring at 50ppm. EHS educated PIC on rule 4-501.114. Sanitizer buckets were remade during time of inspection. REPEAT violation. |