|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed rice that was prepared the previous day reheated to only 109F at 10:15am. CDI- PIC added hot water to rice and divided into smaller portions. Hot water in well was 200F. Rice was reheated to 190F. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed large container of rice (80F) that was placed in the walk-in to cool at 9:54am. When checked again at 10:59am the temperature was 77F. Informed PIC the rice would not cool at this rate and would need to be portioned in smaller containers. Observed sliced tomatoes and chopped lettuce in flip-top cooler above 45F. Both were taken to reach-in to cool. 1 hour later the temperature was still above 45F, PIC volunteered to discard. Observed large container of potato salad cooling in reach-in cooler at 54F at 10:00am, checked again 10:59am and the temperature was 52F. Item was portioned out into smaller containers and measured at 49F at 11:20am. Would not have reached temperature within time limit without intervention. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Observed tub of rice cooling ina full bus tub. Observed potato salad cooling in two-door refrigerator in covered, deep volume. Observed tomatoes and lettuce cooling in top of prep cooler in after immediate prep. Refer to # 18 above for temperatures of foods. |