|
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 chicken, shrimp and meatballs in the flip unit that were above 41F. Foods were placed into the unit at 10am. CDI-items were placed into the WIC to quickly cool down. REPEAT |
|
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 meatballs in the flip unit that were sitting in ice that did not cover the container. CDI-meatballs were removed and placed into the WIC. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoops in food with handle touching the food. Also observed cups being used to scoop out rice and sugar. CDI-scoops and cups were removed. |