6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed cold holding TCS (Temperature Controlled for Safety) foods above 41°F in the Randell cooler and Centerline unit. TCS food must be cold held at 41°F or below. See temperature log for said items. COS: PIC discarded the sliced tomatoes and will monitor TCS foods more often.
11C – approved thawing methods used
511-6-1.04(6)(c) – thawing (c)
Points: 3
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed improper thawing of raw chicken. Raw chicken was thawing in vegetable sink submerged in colander and not under running water. COS: PIC removed the raw chicken and properly cleaned vegetable sink.
15C – nonfood-contact surfaces clean
511-6-1.05(7)(d) – nonfood-contact surfaces (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed soiled nonfood contact surfaces of food storage container (Breader), shelves, inside all coolers, etc. General cleaning needed. PIC will have everything cleaned within three to five days.
