![]() Roasts held at a temperature of 130☏ or above.All food items identified as improperly cooled were discarded during the inspection. Observation:4 racks of prepared food items (meat balls, ground beef, and rice) for the employee dining facility was not properly cooled from 135 - 70 degrees in 2 hours and 135 - 41 degrees in 6 hours. Cooked PHF/TCS food cooled from 135☏ to 70☏ within 2 hours and from 135☏ to 41☏ or below in 6 hours. ![]() No violation noted during this evaluation. Observation:The exterior of the plastic container storing onions in the walk in cooler was soiled. Observation:In use utensils (food scoops) must have proper handles. Observation: Deep fryers coated with grease on outside. Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean.Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings. ![]()
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