|
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 41F. -P Observed three large pans of onion soup cooling in walk in cooler. Cooling rate of 0.42F per minute was not adequate (see chart). CDI - items were placed onto speed rack and rolled into walk in freezer to cool quickly. Spoons were used to stir periodically. Soup dropped from 124F to 99F in 34 additional minutes, which is an acceptable cooling rate of 0.74F per minute. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tops of some prep coolers not holding TCS foods at or below 41F. CDI - discussed new critical limit of 41F or below with PIC. |
|
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 three large pans of onion soup cooling in walk in cooler. Pans were uncovered but soup was not being stirred and cooling rate was not being met. CDI - items were placed onto speed rack and rolled into walk in freezer to cool quickly. Spoons were used to stir periodically. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two damp wiping cloths on countertops rather than in sanitizer buckets. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed chipped floor tiles, missing baseboard tiles, damaged ceiling tiles, damaged walls in kitchen.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed soiled ceiling tiles, soiled floors in corners and behind swinging doors, and very dusty pipes and cords above cook line. |