|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Cut lettuce reported to be cut and began cooling at 9:30 this morning and found over 4 hours later above 41F. CDI. Lettuce voluntarily discarded by manager. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Shredded cheese and blue cheese on make line as well as Rae burger patties in meat well observed cold holding above 41F. Items had been out of temperature for less than 4 hours and were moved to walk-in cooler to rapidly cool. This item has been repeated on last three consecutive inspections. Risk control plan was implemented today to ensure cold holding improves. |
|
31
|
0
|
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 Cut lettuce and sausage patties observed cooling in dense, plastic containers that were tightly covered. CDI. Uncovered and lettuce discarded. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic clean containers observed stacked wet. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Lids observed open on outdoor dumpster. |