|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P : Observed mac and cheese and pulled pork BBQ prepped previous day on steam table for two hours during reheating process. Refer to temperature chart. Pork and mac / cheeses pulled and quickly reheated on stovetop to 165 F. Do not place cooled foods in steam table for reheating and holding. Reheat foods quickly within two hours then place in steam table for holding. |
|
18
|
0
|
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 : Found large container of chicken broth cooling tightly covered and in deep volume. Kitchen manager stated they use ice wands to cool broth. After 30 minutes of cooling broth was 79 F , covered in walk-in. After 1 hour and 45 minutes broth was 75 F. Product was not going to reach required temperatures within time parameters. Broth had additional ice added immediately and was halved in volume. Broth reached 47 F in 15 minutes.. |
|
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: Found hot dog chili holding less than 135 F. Refer to temperature chart. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
Yes
|
Yes |
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 complete written procedures for TPHC for shell eggs and rehydrated hash browns. Observed rehydrated hash browns not labeled when off temperature. Facility was given TPHC form at last inspection and only filled out one section. Verification needed with in 10 days. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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: Chicken broth found cooling in tightly covered, deep volumed container. Ice wands added to facilitate cooling.. |