|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling. Cooked TCS (time/temperature control for safety) food shall be cooled to 70F within 2 hours and to 45F within a total of 6 hours. Observed several containers of sauce with ice wands in them. However, the ice had melted and product was 60-65F in the center after over 5 hours of cooling. CDI - new ice wands were put in the product to ensure cooling was completed within 6 hours. Observed down to 55 after 15 min. Also, pasta in tightly stacked containers was 50-54F in the walk-in after approximately 5.5 hrs of cooling. Pasta is iced after cooking, however in this case, this was not sufficient to fully cool. CDI - re- iced before the 6 hour limit and observed at 36F approximatly 15 min later. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Maintain date marks on all ready to eat food older than 1 day. Observed a few containers of pasta and bean sprouts without date marks. CDI. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
l7-102.11 Common Name-Working Containers. Label all working containers of chemicals as to their contents. Observed a spray bottle of sanitizer without any labeling. CDI. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Cooling Methods. Facilities cooling methods must be effective. Using ice for pasta or ice wands for sauce could be effective if done for the entire cooling duration, however in this case they were not done for long enough to ensure proper cooling. CDI |