|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed chicken for tacos at 43 and pork chops at 45. Corrected- Discarded items.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat:
-Observed sliced tomatoes cut today and cooling tightly wrapped at 47F. Informed the PIC of the violation, and vented the item.
-Observed lettuce used today and cooling with the lid closed tightly at 45F. Informed the PIC of the violation, and vented the item.
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 |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed pans stacked wet directly on each other. Follow the rule below.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Observed buildup on the walkin cooler shelves. Clean.
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. |