|
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 45F. -P
Observed avacados that had been blanched the night before and still had not reached 45F or less- discarded to correct. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed chopped steak and chopped chicken holding at <135F today on the steam table- both reheated on the grill to >165F during the inspection to correct. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
{3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed lettuce holding at >45F on ice today- water added to the ice bath and lettuce |
|
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 avacados cooling from the night before in plastic containers, covered and stacked upon one another. The pan in the middle did not reach <45F- discarded.
Keep these vented, not deep portions and do not stack. PIC suggested an ice bath which would also be a good cooling method. |