|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
Properly cool foods from 135 to 70 in two hrs and 70-45 in 4 more hrs. Observed a deep and sealed container of soup and a container of ravioli at 48-53 degrees that had been cooling since the night before. CDI- Improperly cooled foods disposed of voluntarily by PIC. Use approved cooling methods to ensure foods cool quickly. This facility is a type 2 risk category and should limit TCS foods that are cooled to two types based on available equipment to achieve cooling. If cooling more than 2 types regularly; risk category will need to be changed. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Date mark all required TCS/RTE foods refrigerated more than 24 hrs. Observed container of chicken fingers thawed and held more than 24 hrs ago not date marked, all other foods properly dated. CDI- Chicken date marked. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Use approved cooling methods to ensure foods cool quickly. Foods being cooled initially in ice baths but are being tightly sealed in deep amounts while foods are still cooling. Reviewed proper cooling methods with PIC, including using shallow and vented pans, and quick chilling equipment. |