|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling(A) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); P and(2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. P OBSERVED 3 LARGE CONTAINERS OF COOKED ONION SAUCE, PLACED IN WALK-IN LAST NIGHT, TEMPERATURE CHECKED TO READ 60-73F. CDI BY ALL CONTAINERS OF SAUCE BEING VOLUNTARILY DISCARDED. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Cooling MethodsCool PHFs using cooling aids (ice wands, ice bath) or refrigeration equipment. Seperate food in thinner, smaller portions and loosely cover to help facilitate rapid cooling. OBSERVED 3 LARGE CONTAINERS OF ONION SAUCE AT TEMP RANGES OF 60-73F IN WALK-IN, WHILE TIGHTLY WRAPPED & COVERED IN PLASTIC. FOOD METHOD USED WAS INADEQUATE FOR RAPIDLY COOLING THE LARGE VOLUMES. CDI BY PIC DISCARDING FOOD. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 ThawingGENERAL COMMENTExcept as specified in ¶ (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed:(B) Completely submerged under running water: (1) At a water temperature of 21oC (70oF) or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF),OBSERVED BEEF THAWING IN PREP SINK UNDER RUNNING COLD WATER, BUT THE FOOD WAS NOT PROPERLY SUBMERGED TO ENSURE WATER CONTACTS ALL PARTS OF THE MEAT. CDI BUT PIC CORRECTLY PLACING MEAT IN LARGE PAN AND SUBMERGING IT UNDER COLD RUNNING WATER. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact SurfacesNonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed debris build-up on shelves and refrigeration gaskets throughout kitchen. Observed build-up on exteriors of kitchen equipment throughout. Observed dust accumulation on guards of ventilation fan in kitchen next to flip top unit. CLEAN ALL ITEMS |