|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes in the prep top cooler above 41F. Tomatoes were prepped yesterday CDI - PIC voluntarily discarded. Temped other TCS foods in the unit and all were below 41F. -REPEAT- |
|
33
|
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. Observed cut lettuce and sliced tomatoes prepped today cooling covered and stacked. CDI - PIC uncovered and unstacked the products to allow air flow to rapidly cool the TCS foods to 41F or below. -Pf
*For more information on proper cooling procedures please visit: http://meck.co/FoodSafety |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal milkshake cups wet stacked. -REPEAT- Allow to air prior to stacking. |