|
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 tomatoes and lettuce at 44F in the flip top unit. Corrected during the inspection (CDI) - Items were placed in reach-in cooler to cool. -1.5pts- |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P- Observed cleaner stored on the shelf with clean utensils/equipment. CDI - Chemical was removed. -0pts- |
|
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 wrap in cooler at 50F. Chicken wrap was prepared and placed in unit. CDI - Wrap container was placed in reach-in cooler, opened, to continue to cool. -0.5pts- |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee bag and drink stored on shelving with food. CDI - Items were removed. -0pts- |