|
20
|
0
|
Proper cooling time & 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 shredded chicken cooling too slowly to meet cooling parameters in dry storage area. See violation #33 for details. CDI: Education provided and product moved to stove for rapid reheating (>165F). |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed refried beans and red sauce date labeled with prep date of 08/06/24 and discard date of 08/13/24. PIC stated product prepared between 8am-9am during morning prep. CDI: Education provided and product date labels corrected. |
|
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 shredded chicken cooling in covered insert pans in dry storage area. PIC stated product cooked and shredded between 9am-10am. CDI: Education provided and product moved to stove for rapid reheating (>165F). REPEAT VIOLATION. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice.
Observed shredded lettuce being held insert pans with product submerged in water. CDI: Education provided and water drained from product. REPEAT VIOLATION. |