|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
(REPEAT) 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 shredded lettuce that was cut/prepped at 10:30am was cooling at the rate of 0 and cut lettuce at the rate of 0.07. CDI - Lettuce was transfered into a large shallow bowl with ice for quick cooling and reached 42F.
-NO POINTS WERE DEDUCTED DUE TO CORRECTIVE ACTION WITHIN 4HRS OF PREP. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
Yes
|
No |
(REPEAT) 7-102.11 Common Name-Working Containers - PF Observed sanitizer spray bottle used at bar was not labeled, and glass cleaner was stored in a bottle labeled as sanitizer. CDI - Bottles were properly labled with common name. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
(REPEAT) 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 deep narrow pans used to cool ambient lettuce in the walk-in cooler. CDI - CDI - Lettuce was transfered into a large shallow bowl with ice for quick cooling. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed a loose hinge in the prep cooler door. Door was not easy to completly close. Repair door to prevent loss of cold air from unit.
-NO POINT DEDUCTION |