|
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 half of a case of grab and go salmon and RTE seafood products above 41F. PIC said they made this yesterday. CDI-PIC voluntarily discarded, the other half of the case was temping and PIC called maintenace to come check. |
|
31
|
0.50
|
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 chicken at 45F in the grab and go, PIC said they had cut it this morning. CDI-PIC moved back to the WIC to cool before they place it on the display case. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Obsevred deli case handles with debris, needs to remain clean.
PIC did not sign due to Covid protocols |