|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed one of the two bar dish machines was not dispensing sanitizer at 50-200 ppm free chlorine. PIC stated they had called for service already regarding a cracked line. CDI - service person arriving during inspection. Meanwhile, other bar machine will be used. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
Yes |
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 crab dip cooling in large cambro with ice wand in the center and stored during cooling in the walk in freezer. Documented that cooling rate was only 0.47 degrees F per minute. Rate must equal or exceed 0.54 degrees F per minute. Checking logs, it was evident that after two hours, dip sometimes had not yet reached 70F or below. CDI - today the cooling dip was voluntarily discarded since it measured 74F at 2 hours and 25 minutes. VR - chef plans to change procedure (see comment #31) and inspector will revisit next week to document correction. |
|
31
|
0.50
|
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 method used to cool hot crab dip has been documented as being ineffective. PIC changed procedure today from large cambro with ice wand cooled in walk in freezer to making the dip without the crab meat, cooling while monitoring, and then adding the cooked crabmeat during the reheating step. |