|
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 rice cooling under no temperature controls or monitoring in the prep area with temperatures ranging from 120-140F. Item had been prepared at opening, 1130 am, and was left to cool in the prep area. Observed chicken cooling in a reach in cooler at 130F, in a tightly packed container.
EHS had PIC place the rice product in a spread out container in the walk in cooler unit(proper rate observed before end of inspection), and chicken products were reheated to 165F, and then placed on a TPHC procedure instead of cooling. Cooling process must be monitored and done with approved procedures. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken products in the prep area at 115F, PIC stated that the items are cooked and then are placed in and out of a nearby cooler unit during rush times, neither truly cooling nor hot holding, as PIC stated he only makes enough to last approx 30min at a time. EHS suggested and outlined a TPHC procedure, which PIC agreed would be a better process for his facility. Product was reheated and placed on 4 hour hold time TPHC. |
|
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 rice cooling in the prep area under no monitoring, stirring, refrigeration or active cooling process. Item was moved to the WIC at EHS behest. Facility must place items under an active cooling process once items reach 135F, and monitor items to ensure that the 2 hour time parameter from 135F to 70F is met, and the 4 hour time from 70F to 41F.
Proper time/temp rate was met through EHS intervention. |
|
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 prep sink splash guard and walk in cooler shelving both with accumulated food residue present and in need of cleaning. |