|
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 noodles in cooling process in WIC, but noodles cooled only 3 degrees in 32 minutes (rate of 0.09 degrees per minute). Items cooling from 135F to 70F must cool at a rate of 0.54 degrees per minute. CDI - Item was placed in freezer for faster cooling. Item has cooled to 38F. |
|
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 REPEAT. Observed large plastic container densely packed with noodles in cooling process and covered. CDI - Item was uncovered, transferred to a shallow sheet tray, and taken to freezer for cooling.
Also observed cooked chicken in cooling process covered. CDI - Item was uncovered. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done on all equipment (all shelving, exterior of reach-in units, WIC door, etc). |