|
18
|
1.50
|
Proper cooling time and 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 45F. -P Observed large covered container of cooked chili peppers cooked last night approx. 12 hrs earlier at 53 degrees in walk in cooler. CDI- Chili peppers voluntarily disposed of by PIC. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two pans of diced tomatoes in make table at 50-56 degrees, tomatoes not down inside make table to stay cold. CDI- Tomatoes moved to fridge. (repeat). Observed several foods inside reach in cooler cooked and prepped earlier today not properly cold holding including tripe at 50, diced chicken at 53 degrees, and cooked pork at 50 degrees. PIC said food was prepped 1 hr ago, foods moved to fridge to chill. Observed foods at 45 degrees by end of inspection. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 deep covered container of peppers improperly cooled. Reviewed proper cooling methods with PIC, peppers disposed of. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Need a thermometer in prep cooler holding house made salsas. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed significant grease build up on sides of friers and flat grill, needing cleaning. (repeat) |