|
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 Obser ved stacked cheese in tops of prep units above 41 F. CDI- placed on TPHC |
|
31
|
0
|
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. -PfObserved raw burgers cooling in bust tub tightly covered. Uncovered ; cooling procedure changed to open sheet pan |
|
40
|
0
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed mushrooms not being washed properly. Observed raw burgers cooling in bust tub tightly covered. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
Yes |
4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed WIC at 43F. VR waiting on technician to calibrate lower |