|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P. Observed stock pot of tomatoe sauce at 48F and plastic tub of marinara at 64F from the night before. CDI items discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed pepperoni and tomatoe sauce that as at 50F and no one knew used it for the day. CDI items discarded. |
|
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 marinara sauce in deep plastic container and stock pot cooling in walk in units. CDI items discarded. Facility can place cans in cooler and start with a cold product for storage or make sure they separate marinara into smaller portions to cool quickly within 4 hours. Repeat. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen area. |