|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
Yes |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P REPEAT. Observed cut grape tomatoes in cooling process drop 0 degrees in 33 minutes. CDI - Items moved to freezer for faster cooling. Items dropped 2 degrees in about 10 minutes. VR to be done by 3/13/21 for long term compliance. |
|
31
|
1
|
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 several containers of cut grape tomatoes in cooling process but items are covered with lid. CDI - Lids removed to allow for faster cooling. |
|
47
|
0
|
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 inside cold drawer units and drawers up front by register.
No signature needed due to COVID-19 guidelines. |