|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
Repeat violation 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 pork and chicken cooling on the counter for 2 hours. The pork was 96F and the chicken was 79F. CDI - both items were discarded.
Observed 3 tubs of rice at 84F in the freezer. The items were placed in the freezer around 9:30 AM to cool. CDI - rice was discarded. Explained proper cooling time/temperature requirements.
Facility has a cooling chart they use to keep track of times. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed rice and mashed potatoes holding below 135F in the hot box to the right of the stove. CDI - items were reheated to at least 165F (see temperature chart). |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat violation 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 2 containers of turkey wings cooling on the counter. Observed a container of chicken and 2 containers of pork cooling with one bag of melted ice in the middle of the container. Observed 3 containers of rice cooling while covered with a lid. CDI - some items were discarded due to cooling time violations; the turkey wings were placed on a sheet tray in the freezer to cool. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the hood. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
General comment 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed cleaning needed on the floor in the freezer and the fans on the cook line and prep line. |