|
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
Observed homefries hot holding below 135F in a container on the griddle. CDI-The product was reheated. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P
Observed an opened bottle of caulk stored on top of the main flip top cooler. CDI-The caulk was moved to a more appropriate location. |
|
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 potatoes cooling in tightly wrapped coverings in the walk in cooler. CDI-The plastic wrap was removed. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed a container of ice being stored on the dirty dish side of the 3-compartment sink. CDI-The ice was moved to the prep counter to protect from splash back and cross contamination. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitation - C
Observed cleaned equipment drying on top of cloths on the clean equipment counter. Explained that cloths should not be used in this manner. |