|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling. Cooling foods must reach 70F within 2 hours and 45F within 6 total hours. Observed approximatly 12 bags of sauce which were improperly cooled. These measured 47-54F and had started the cooling process on Sunday. CDI - these were discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Maintain cold holding temperatures at 45F or lower. Observed several containers of sauce on ice as warm as 56F. CDI- reiced. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Maintain date marking throughout the lifespan of a food. For example, portions of some foods taken from larger containers in the walk-in did not have dates. CDI. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.12 Re. . .duced Oxygen Packaging, Criteria. 3-502.12. Ensure that complete HACCP plan is provided for cook-chill process for sauces and any other foods which undergo cook-chill process. HACCP plan must meet requirements of 8-201.14 and facility must also meet cooling parameters in 3-502.12. Facility must retain all necessary documentation of cooler and cooling temps as well. Observed no HACCP plan available at time of inspection. ROP'd product was discarded as it was improperly cooled. The owner and PIC agreed they will use other methods to cool from this point forward. CDI. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods. Observed cooked chicken and cut tomatoes were tightly wrapped up and still above 45F. These were vented to allow them to finish cooling as they were within the time limits specified in the rules. Also, ROP'd sauces had failed to cool properly. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
Facility is in the process or repairing the damaged flooring in the kitchen. |