|
20
|
0
|
Proper cooling time & 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 boiled potatoes cooling at too slowly of a rate to meet cooling parameters in ice bath. See temperature chart and violation #33 for details. CDI: Food employee cut and portioned potatoes and placed into walk-in cooler for rapid cooling (<41F).
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 melon cooling too slowly to meet cooling parameters in reach-in cooler. See temperature chart and violation #33 for details. CDI: Product moved to walk-in cooler for rapid cooling (<41F). |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed mixed vegetables being held above 41F in low boy. Product pulled from walk-in cooler during morning prep @7am. CDI: Product moved to walk-in cooler for rapid cooling (<41F). |
|
33
|
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 boiled potatoes cooling in deep, large stock pot under cold running water. CDI: Product cut and portioned and moved to walk-in cooler for rapid cooling (<41F). Observed cut melon cooling in reach-in cooler. Unit designed to cold hold, not cool. CDI: Product moved to walk-in cooler for rapid cooling (<41F). |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed a few house flies throughout facility, specifically near slicer prep table and soda machine/coffee makers. |