|
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 45F. -P
Observed lasagna and cooked sauce that had been cooling from the night before and still had not fallen below 45F today. Products discarded and denatured to correct. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed manicotti stuffed with ricota that was made 5 days ago- discarded today to correct.
Remember that if a TCS product is stored between 41-45F it can only be held for four days and held 7 days if stored at 41F or less. |
|
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 sauce that had been cooled in a very deep portion today- discarded to correct.
Observed lasagna that had been made with hot beef and then tightly wrapped before being placed into the walk in cooler. Discussed the need to cool beef before preparing and/or placing cut pieces in the freezer to cool quickly.
Lasagna discarded. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair.
Observed the exterior of the mustard dispenser taped today. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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 dust on the hood lights, lights above pizza table and the ceiling area above the make table. |