|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Rapidly cool all heated TCS foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F Observed fresh mozerella being cooled in high volume plastic container, covered in plastic in ice bath. Temped at 110 F then again 20 minutes later at 107 F. Cooling at 9 F p/hr. CDI- placed in freezer; procedure changed to cooling in shallow metal pans |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed yesterdays cooked chicken in small containers, todays cooked chicken in a bus tub and mozerella not date marked. CDI- date marked |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed facility still having cooling issues. Provcedure for Cooling of mozerella changed. CDI- removed to freezer; instruction provided |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-801.11 Store Clean Linens in clean dry location away from potential contamination. Observed linens stored in open storege shed. |