|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed some items in direct contact with bottom of another pan and bottom of plastic container with a sticker. CDI-product which may be contaminated removed and discarded. |
|
18
|
1.50
|
Proper cooling time and 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 45F. -P Observed two plastic cambros with broccoli cheese soup and chili cooling in an ice bath. Employee stated items were cooked at 10:30am. EHS observed temperature above 70F at 2:30pm. Product did not reach initial cooling parameter. Ice was not fully surrounding product and it did not appear to have been stirred. CDI-both items voluntarily 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 butter out at room temperature. If wanting to keep butter softened then EHS suggested using TPHC. CDI-butter discarded and template emailed. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
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 items cooling in ice baths in large plastic containers without ice completely surrounding product. Also observed items cooling in walk in cooler tightly covered. CDI-items not meeting cooling parameters discarded and products vented properly. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on floor in beer cooler. |