|
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 TCS cooked tomato sauce in a large deep tub, 45 degrees in the center, cooling more than 6 hrs. Facility uses chill sticks to cool, ensure chill sticks are being changed out regularly, if they melt during cooling they are no longer helping to cool the food. CDI- Large tub of sauce voluntarily disposed of by PIC. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a TCS marsala sauce in a pan, in an in-adequate ice bath, with top portion of sauce that was not touching ice at 47. CDI- Worker voluntarily disposed of marsala sauce. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sliced roast beef removed from freezer approx. 6 days ago that was not date marked in make table of prep cooler. CDI- Deli meat voluntarily disposed of by worker.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked onions date marked for 8 days ago on make table. Date mark required foods are allowed a max 7 day shelf life. CDI- Onions voluntarily disposed of by PIC. K. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 TCS Tomato sauce improperly cooling in a large deep tub over 6 hrs that was 45 degrees in the center. CDI- Reviewed proper cooling methods with PIC, sauce disposed of. Observed deep tub of lettuce actively cooling from room temp prep at 50 degrees approx. 3 hrs in walk in cooler. Observed noodles at 52 degrees cooling in a 4" deep container for approx 4 hrs in walk in cooler. Worker said lettuce was given an Ice bath first. Be sure to maintain proper cooling methods until a food has completely cooled. CDI- Worker added ice to lettuce, observed at 41 degrees by end of inspection and separated noodles into shallow pans to speed cooling rate, observed noodles cooling at proper rate. |