|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Mac and cheese as well as beans observed under 135F. ( see temperature log)
TCS foods shall be maintained at 135F or above.
These items were discarded by PIC. CDI |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf)
Pork cooling with the lid on tightly in the prep cooler.
(B) When placed in cooling or cold holding EQUIPMENT, FOOD
containers in which FOOD is being cooled shall be:
(1) Arranged in the EQUIPMENT to provide maximum heat transfer
through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead
contamination as specified under Subparagraph 3-305.11(A)(2),
during the cooling period to facilitate heat transfer from the
surface of the FOOD.
Lid was loosened. CDI |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-205.15 (B) Leak pipe etc. not imminent threat
Leak observed at prep sink.
A plumbing system shall be maintained in good repair.
The leak shall be repaired. |