|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Turkey burgers holding on grill at 112F. Chicken tenders holding on line at 124F. Packaged spaghetti and meatballs on heated counter 122F. Turkey burgers voluntarily discarded, tenders discarded. Spaghetti and meatballs discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found mushrooms and cooked spinach in pizza prep top above 41F. Moved to blast chiller and broght down to 34 F. |
|
31
|
1
|
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: Canned soups mixed with hot water found in walk-in cooler cooling in deep pots tightly covered 80-90F. CDI- Soups moed to blast chiller and dropped to below 70F in 30 minutes. Directed to continue cooling via blast chiller until soups reached 41F.
Egg noodles found cooling in cold drawer at grill 48 F, covered. Moved to blast chiller for rapid chill. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Door gaskets seen that are splitting. Servicer as necessary. |