|
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 41F. -P Observed a large container of rice in the walk in cooler with a temperture of 78F with a tight fitting lid. PIC moved item to a flat shallow pan to cool rice faster. Within 45 mins, the rice had only dropped 2 degrees. CDI- PIC moved containers rice to the walk in freezer for more rapid cooling. Rice would not have made it to 70F within two hours if method had not been changed twice. |
|
21
|
1.50
|
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 - PF Observed slaw and ham with no date mark labels in the reach in and walk in cooler. Observed a container of mac and cheese dated 7/5-8/5. CDI- PIC dated slaw and ham. PIC corrected date on mac and cheese. |
|
31
|
0.50
|
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 Observed 2 large containers of ice and a large container of slaw in the walk in cooler cooling with tightly fitted lids. CDI- PIC spread slaw and rice in flat, metal containers for more rapid cooling. REPEAT VIOLATION. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the dish drying area. REPEAT. |