|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P: Found chopped lettuce 54 F in walk-in at 4 hours. CDI- immediateky uncovered lettuce, added ice, and reduced volume in containers. Found grated cheese cooling in walk-inat 52 F after 4 hours. CDI- See above |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Lettuce being held under no temperature control on line. CDI- lettuce voluntarily discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
Yes |
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 : Found lettuce and cheese tightly packed and covered after prep; above 45 F. CDI- volumes reduced, and containers vented. Verification within 10 days ' |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed green cutting boards scarred and stained. |