3-501.14; Priority; Cooked onions in the make line unit were 57 degrees F. Onions were cooked earlier but not completely cooled before placing on the line. Foods held cold must be cooled to 70 degrees F within 2 hours, then to 41 degrees F within the next 4 hours. Onions must be 41 degrees F or less before placing on refrigeration make line. CDI-Onions were moved for proper cooling.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Roast beef was 50 degrees F. It was stacked too high in the make line unit. Roast beef on the bottom was below 41 degrees F. CDI-Roast beef was moved to another location for cooling.
1.5
40.
2-303.11; Core; Rubber bracelets observed on both cooks arms. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry. Remove these items when preparing food.
0.0
44.
4-901.11; Core; A few small metal containers were stacked slightly wet. After cleaning and sanitizing, utensils shall be air-dried. Remind employees to allow pans to air-dry before stacking them together.
