|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a container of cooked chicken in hot box holding at 125F. CDI - PIC reheated chicken to 176F. Monitor temperatures in the hot box to ensure equipment is operating correctly. -0 points- |
|
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 Observed large container of cooked lentils in walk in cooler with a temperature of 44F. Lentils were prepared the day prior and held in walk in overnight. CDI - PIC discarded lentils. -1.5 points- |
|
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. -Pf Observed large container of cooked lentils in walk in cooler with a temperature of 44F. Lentils were covered with tight fitting plastic wrap. Leave food items uncovered while cooling to allow warm air to escape and cool air to circulate through and around food product. CDI - PIC discarded lentils. -0 points- |
|
54
|
1
|
Meets ventilation and lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink and food stored on shelf next to spices and cooking utensils. Store employee food away from equipment, customer food, and utensils. CDI - PIC moved items to designated area. -1 point- |