|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
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 salad cooling at a rate of 0F/min. Product was to go out beginning at 4pm for delivery and therefore needed to reach 41F by then. CDI: Salads were opened and cooled to 41F. REPEAT VIOLATION Points not increased today as it was unclear if food would be cooled within the 4 hour requirement if food had been prepared earlier. However, items were not cooling at the rate required before being sent out for sale. Additionally, several items were seen properly cooling today. EHS readdressed proper cooling methods and best practices for prepping. |
|
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 Observed salads cooling in tightly covered plastic clam shells. CDI: Clam shells opened and product rapidly cooled to 41F. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Upon arriving, PIC stated that a valve on the dish machine was not working and causing water to continuously flow through the dish machine. PIC is not currently using the machine and has put in a work order to Whaley for it to be fixed. Based on the current processes, all food is being made to go and therefore no reusable plate ware is being used. Dish machine is not required for current operations. |