|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
Observed sausage at 74 degrees in blast chiller after an hour and a half, initial temperature at 146. Product discarded.
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 |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observed lettuce on salad bar at 47 degrees. Observed butter packets at 52 on salad bar. CDI - discarded.
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed container of chicken loosely over stacked deep in vegetable cooler. Observed sausage in meat and dairy cooler closed at 46 degrees other items in cooler at 36, opened and cooled.
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 |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
Observed plastic containers wet stacked.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. |