|
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 big pots of sauces being cooled in walkmin with an ice wand. Sauces were put in cooler at 185F and labeled with the time and temperature. The time placed on the label was incorrect. Inspection started at 10:25 and sauces were labeled 10:55 and 11:05. Spoke with manager about proper cooling and monitoring. Food would not reach proper temperatures required in this process. CDI-placed sauces in an ice bath and monitored. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Mushrooms not washed prior to prep. Did not see but asked manager about the proces. Informed manager about washing produce and mushrooms before use. |