|
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 41F. -P Observed containers of cooked beef that had no change in temperature over a 15 minute time period. CDI- Beef was placed on a shallow (uncovered) pan, and allowed to chill. |
|
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 containers of cooked beef that were covered and stored in plastic containers. CDI-Beef was placed on a shallow (uncovered) pan, and allowed to chill. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of fryers, grill, and refrigeration unit in kitchen area. Clean exterior of vat sinks in kitchen area. |