|
22
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Observed 3 items holding above 41F in the top portion of the prep cooler (hot dogs at 43F, pepperjack cheese at 46F and yellow American cheese at 46F). Maintain TCS foods in cold holding at 41F or less. P
CDI - Items were placed in the walk in cooler to rapidly cool back down to 41F or below. The REHS discussed with the PIC about educating food employees to not overstack items as the top portions can rise above 41F. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 (B) (2) - Cooling Methods: Observed coleslaw and sliced tomatoes cooling from prep in the walk in cooler while being covered with a lid. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be loosely covered, or uncovered if protected from overhead contamination. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Observed in-use wiping cloths stored in 1 quat sanitizer bucket that was weak in concentration, testing around 100 ppm quat. Hold in-use wiping cloths in sanitizer between uses at the correct concentration stated by the manufacturer, which is 200 - 400 ppm. Repeat violation. |