|
18
|
0
|
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 macaroni and cheese in reach in cooler in foil pan covered with plastic wrap. Macaroni and cheese measured 56F. After 28 minutes, it dropped to 54F. CDI - Pans were placed into freezer and product dropped to 41F in 20 more minutes. Observed cooked macaroni in plastic pan covered with plastic wrap. Macaroni measured 64F. CDI - macaroni moved to shallow metal pan and placed in freezer. It dropped to 55F in 14 minutes. Observed turkey in reach in measuring 68F. CDI - Ice was added and it dropped to 43F in under 30 minutes. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
No |
No
|
Yes |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed fried chicken being held on Time as a Public Health Control. Times were being recorded on papers hanging on wall chart and papers were being saved from several previous dates. Today's date was not listed on paper, cook said she hadn't written it yet. Chicken cooked today had already been served. Chicken cooked after this time was recorded under today's date. Also observed no written procedure prepared in advance. VR - verification required. Left template with PIC. It should be filled in with procedure used. Inspector will check next week when she returns. |
|
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 TCS items cooling from 135 F to 70F, then 70F to 41F but not meeting required rates. Items were being cooled in reach in cooler and in covered containers, sometimes deep containers. CDI - PIC corrected cooling rates by using freezer and ice to speed cooling rate to above what reach in alone can provide. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelving in reach in cooler next to stove. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
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 better cleaning needed on floors especially in corners and under and behind equipment. |