|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cabbage cooling over night at 44F. CDI, voluntary discard by PIC. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed lasagna and stuffed potato with no date mark. CDI, items date marked. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 cabbage cooling in deep covered container. CDI, voluntary discard by PIC. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
Repeat: 4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed floor in walk in cooler sink when stepped on. Cardboard is placed on floor to fill in gap. Need repair. Observed rusted shelves in walk in coolers down stairs and damaged base paneling on downstairs walk in cooler. |