|
18
|
0
|
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 41F within 4 hours. -P Observed several containers of lettuce with tightly fitting lids cooling in the walk in cooler. Lettuce had been cut approximately 2.5 hours ago and all lettuce was 54F - 57F. Lettuce must cool within 4 hours by using proper cooling methods. CDI- Lids removed from all lettuce. Lettuce temperatures began dropping at an adequate rate once lids were removed and containers spread out in walk in cooler. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of salsa in the bottom portion of the make line cooler at 43F. A container of lettuce was in the top make line cooler at 47F. All items in cold holding must be maintained at 41F or below. CDI- moved to walk in cooler. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 several containers of cut lettuce cooling in the walk in cooler. Containers had tight fitting lids and were stacked together. Ensure lettuce is cooled properly using appropriate cooling methods. Lettuce must cool within 4 hours. CDI- Lettuce containers unstacked and lids removed. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans. Air dry all utensils and equipment before stacking. Repeat violation. |