|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items above 41F. Tall reach-in cooler needs to be repaired. REPEAT. -3pts- |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed container of rice soup missing a label. Corrected during the inspection (CDI) - Date label was added. Product was prepared yesterday. REPEAT. -1.5pts- |
|
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 chicken, tightly wrapped in plastic, placed in tall walk-in cooler to cool. CDI - Item was relocated to freezer to cool. -0pts- |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. - Observed no thermometer in tall reach-in cooler. External thermometer was reading around 50F. -0pts- |
|
45
|
0
|
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 tall reach-in cooler not able to hold items at 41F or below. Needs to be repaired. -0pts- |