|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 TCS foods shall be cooled to meet time/temperature requirements. (135-70 within 2 hrs and 70-45 within additional 4 hrs.) Observed cooked ground beef at 130 F and roasted tomatos cooling at 101 F after 2.5 hrs. CDI- removed to freezer to flash cool |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 TCS foods held usnig Time as a Public Health Control shall provide written procedures and time labeling of product. Observed butter at 89 F. TPHC template given |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 TCS foods shall be cooled using effective and approved methods. Observed hogh volume plasttic containers used to cool. When using ice stick, constant stirring is recommended. CDI- removed to freezer |