|
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 gravy item left to cooler overnight according to PIC, item was temped to be 70-75F in the middle of the product. Product was cooled in a large, filled stock pot. Items must be spread thinly to cool properly, exposing product to the air of the walk in cooler. Other methods could be using multiple ice wands and active stirring of the product.
Item was voluntarily discarded. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice, mac n cheese in a hot hold box at less than 135F. Items were reheated to above 165F by PIC. Hot box was not set to a high enough temperature. PIC stated that none of these items are cooled and re-served day to day, and that lunch service lasts only 11-3pm. EHS suggested and provided a TPHC template to PIC for use on these items if PIC wishes to do so. |
|
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 gravy item left to cool in a deep, filled metal pan in the walk in cooler. Proper procedure for cooling such an item would be to either spread the item thinly on a sheet pan, or provide ice wands and actively stir the product.
Item was voluntarily discarded. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue/grease accumulation on equipment/walk in cooler shelving |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dusty HVAC covers, as well as grease/residue accumulation underneath the frying station. |