|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 blanched asparagus and roasted cauliflower cooling at a rate too slow to meet cooling parameters. Asparagus prepared @8am and cauliflower prepared @10:30am. Product cooled on speed rack with other cooked foods- EHS recommended spacing product every other “rack/shelf” for better air flow and use of sheet trays instead of insert pans. CDI: Asparagus placed into ice bath for rapid cooling (42F @12:39pm) Roasted cauliflower moved to sheet tray on top shelf of walk-in cooler (43F @12:39pm). REPEAT VIOLATION.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed mixed salad greens cooling at a rate too slow to meet cooling parameters. Product prepared @11:10am. Product cooled in covered plastic insert pan- EHS recommended venting product and for product to remain in ice bath for longer period of time. CDI: Salad greens placed into smaller portioned pans (46F @12:40pm). |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed roasted chicken being held below 135F in sauté steam well. PIC stated product prepared daily between 10am-11am. CDI: Food employee reheated product (171F). REPEAT VIOLATION. |
|
33
|
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
Observed blanched asparagus and roasted cauliflower cooling in metal insert pans stacked closely together with other cooked foods on speed rack. Asparagus prepared @8am and cauliflower prepared @10:30am. EHS recommended spacing product every other “rack/shelf” for better air flow and use of sheet trays instead of insert pans. CDI: Asparagus placed into ice bath for rapid cooling (42F @12:39pm) Roasted cauliflower moved to sheet tray on top shelf of walk-in cooler (43F @12:39pm). Observed mixed salad greens cooling in covered plastic insert pans. Product prepared @11:10am. EHS recommended venting product and for product to remain in ice bath for longer period of time. CDI: Salad greens placed into smaller portioned pans (46F @12:40pm). REPEAT VIOLATION. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed several dish wet stacked in dish storage area. |