|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 deep containers of shredded chicken cooling with tight lids. One container was at 68 degrees after 4 hrs of cooling. PIC voluntarily disposed of this container out of concern 70 degrees was not met in first two hrs of cooling. Other container was at 83 degrees after one hour but was not likely to cool fast enough to reach 70 in the next hour in the deep and covered container. CDI- PIC moved chicken to shallow vented pan and placed in walk in freezer. Observed chicken below 70 degrees by end of inspection. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 two deep and covered containers of shredded chicken cooling in walk in cooler. CDI- Reviewed proper cooling methods with PIC. One container was voluntarily disposed of and PIC used proper cooling methods for actively cooling chicken in other pan. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No working air thermometer in prep cooler. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed drive thru employee with occassional food handling duties not wearing a hat or hair restraint. |