|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) In prep cooler, salads on the
bottom left that had been in the unit overnight were 43-44F. Time/temperature control for safety (TCS) foods held cold sha l be
maintained at 41F or below. CDI - salads were prepped on 6/22; any left at closing tonight will be discarded. PIC stated he will
relocate salads to the other side of the cooler which was holding food at below 41F |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
3-302.15 Washing Fruits and Vegetables (C) Per conversation, it was stated that potatoes are not washed prior to cutting. Raw
fruits and vegetables sha l be thoroughly washed in water to remove soil and other contaminants before being cut, combined
with other ingredients, cooked, served, or offered for human consumption in ready to eat form. CDI - education |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-202.11 Food-Contact Surfaces - Cleanability (Pf) replace damaged robo coupe piece with plastic shavings/rough finish.
Multiuse food contact surfaces sha l be smooth; free of breaks, open seams, cracks, chips, inclusions, pits, and similar
imperfections. VERIFICATION REQUIRED by July 2.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) In the prep cooler, the ambient air temp in bottom left was 39F
and salads were 43-45F. Ambient air temp in bottom right was 33F. Maintain equipment in good repair. |