|
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 41F. -P Observecd boiled eggs that were cooked yesterday evening. Eggs were at a temperature of 47 F. CDI- Eggs were discarded.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cut cantaloupe and cut honey dew melons that had one degree of temperature change in almost 40 minutes. Spring mix had no change in 11 minutes. CDI- items were placed into shallow pans (uncovered) and allowed to chill. REPEAT |
|
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 items cooling in prep cooler. Items were moved to walk-in cooler to further chill. Observed items in walk-in cooler that are cooling in large, covered, plastic containers. CDI- Item were placed in shallow (uncovered) pans and allowed to chill. REPEAT |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged areas of floor boards and floor tiles in kitchen.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris under equipment in kitchen area. Clea splash from walls behind 3-comp sink. |