|
18
|
1.50
|
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 collard greens cooling at a rate of 0.45F/minute in reach in freezer. CDI: EHS had PIC agitate greens regularly to ensure more rapid temperature drop. Product reached 69F by end of inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several pans of lettuce and kale holding at 42F-43F in small flip top unit on front line, as well as freshly breaded buffalo chicken holding at 49F in a low boy. Observed overfilled guacamole prepared less than an hour ago holding in a flip top unit. CDI: All of the above leafy greens and buffalo chicken were relocated to walk in unit for rapid cooling to 41F. EHS recommended PIC keep flip top lids closed and minimize breading tme for buffalo chicken. Guacamole was split into two smaller containers and cooled in walk in unit. REPEAT. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a container of chicken salad dated for 06/14 in flip top unit. CDI: Chicken salad voluntarily discarded. |
|
31
|
0.50
|
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 shredded chicken prepared around 4 PM cooling in deep, covered metal pans in walk in unit. CDI: Chicken spread out on sheet pans and vented to facilitate rapid cooling. Chicken reached 54F by the end of inspection. |