|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed fries cold held on ice bath between 51-54 degrees F at front line. Repeat. CDI, fries placed on TPHC. Observed ambient air temperature of walk in cooler at 42 degrees F and TCS foods held above 41 degrees F. See temperature observations above. Dressing held at 48 degrees F voluntarily discarded by PIC. Observed fries at 43 degrees F, carrot at 44 degrees F and buttermilk at 44 degrees F. Vr needed to ensure calibration of walk in cooler to ensure all TCS foods maintained at 41 degrees F and below. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - PF - Observed container of fryer cleaner not labeled by common name. CDI, container labeled. |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of starch not labeled. Repeat. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C - Observed some food particles on shelving at prep line. |