|
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 oatmeal cooling at a rate to slow too meet cooling parameters. See temperature chart for details. CDI: Education provided, product uncovered and moved to reach-in freezer for rapid cooling. |
|
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 oatmeal cooling on sealed plastic containers in reach-in cooler. CDI: Education provided, product uncovered and moved to reach-in freezer for rapid cooling (<41F). |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer or temperature test strips for measuring water temperature of hot water dish machine. EHS will return within 10 days to verify facility obtained temperature measuring device. VERIFICATION REQUIRED.
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no QAC test strips for measuring sanitizer at three compartment sink. EHS will return within 10 days to verify facility obtained test strips. VERIFICATION REQUIRED. |