|
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 tightly wrapped breakfast burritos cooling in a single layer covered plastic pan. Burritos cooled at a rate of .08 degrees per minute and need to cool at a rate of .12 degrees per minute. Both covered pans, one stacked on the other, were uncovered and placed on top tiers the speed rack so air flow was across the product and around the product. CDI (corrected during inspection) |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed folded eggs 130F in the hot hold unit. CDI by discarding and cooking more eggs which were 147F. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time stickers on the top of the make line food upon arrival. CDI by time stamping all items. Ensure time stamp stickers are placed on the foods, such as lettuce, tomatoes, cheese and onions when they are changed out or replaced with a new batch. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 2 pans of tightly wrapped breakfast burritos in covered pans stacked on top of each other. See #18 for corrective action. |