|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) Time / Temperature Control for Safety Food, Cold Holding (P)
Hold TCS foods cold at 41F or below.
The RIC on the left side of the wall (RIC 1) was holding foods at 48F. The PIC stated that the TCS foods were above 41F had not been in there long and was quickly put on ice to cool to 41 F or below. I will be back in 3 days to verify that RIC 1 has been repaired and is holding foods at 41 F or below. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf)
Quickly cool TCS foods from 135-41 F within 6 hours. Cool using an ice bath , and in containers less than 2 inches deep uncovered while cooling. Multiple containers of diced ham, diced tomatoes were covered with plastic wrap and cooling in the small WIC.A large container of gravy was also cooling on ice covered and in a large container greater than 2 inches deep. CDI-The diced ham and tomatoes were uncovered to contine cooling to 41F or below. The large container of gravy was uncovered and more ice was placed around the gravy to help it cool down quicker. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 - Outer Openings, Protected(C): The back screen door has a gap along the bottom of the door that will allow pests to enter the establishment. Install door sweeps along the bottom of the door to prevent pests from entering the establishment and creating harborage. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be cleaned as often as necessary to keep them clean Clean the area around the fryers and the fryers themselves. |