|
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 Observed roast beef and gravy cooling at a rate of 0F per minute, as well as dip at temperatures exceeding 100F well after 2 hours of cooling. CDI: Dip was voluntarily discarded, roast beef quartered and placed into freezer, and gravy was also placed into freezer and stirred. REPEAT. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grits holding at 118F in steam well, as well as gravy holding at 104F in a double boiler setup on range. CDI: Both products reheated to 165F or higher during inspction and placed back into hot holding. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw wings portioned earlier today holding at 50F in flip top at far left of cook line, as well as several TCS foods (see temp chart) in sautee flip top holding above 41F. Wings sent tow alk in unit for proper cooling, and all items in sautee unit prepared today were allowed to rapid chill to 41F, while items not prepared today were voluntarily discarded. VERIFICATION REQUIRED within 10 days to determine compliance. 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 numerous insufficiant cooling methods throughout facility. Observed mashed potatoes cooling in a deep plastic container at room temperature, a whole roast beef cooling at room temperature, and gravy cooling in a deep plastic pan at room temperature. CDI: Mashed potatoes placed on TPHC to be discarded at 3 PM, roast beef quartered and placed in freezer, and gravy stirred and placed in freezer. REPEAT. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices and squeeze bottles throughout kitchen unlabelled. |