|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spinach, Salisbury steak and cheesy rice cold holding above 41F. Items have not been removed from walk in cooler today during food prep. VR no later than 08/13/2021 to ensure all TCS foods cooling in unit capable of cold holding TCS foods at 41F or below. -3- |
|
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 cheesy rice, cooked chicken and other TCS foods cooling at 48F and above in walk in cook’s cooler with a minimum ambient air temperature of 51F. CDI - PIC moved all cooling items to main cooler along hallway with internal temperatures of foods at 39F or below and ambient air of 37F. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed cooked chicken thawing under refrigeration that is currently not capable of keeping internal temperatures at or below 41F during thawing process. Ambient air of walk in cook’s cooler is 51F. -0- |
|
45
|
1
|
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. Observed split gasket on cook walk in cooler door. -0- |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash bins at any handsink in kitchen. -.5- |