|
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 chili made the previous day and placed in the walk in to cool overnight. PIC stated an employee placed it inside walk in to cool before leaving for the night; chili was 44F therefore it did not reach 41F to complete cooling process. CDI - Chili voluntarily discarded. |
|
31
|
0
|
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 chili cooling in walk in cooler with plastic lid tightly closed and no active stirring process/ice bath. CDI - Chili did not reach cooling parameters; voluntarily discarded. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth held in tap water at ice cream station. CDI - Employee discarded water and made sanitizer solution for bucket. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoops and spoons for ice cream held in bucket with stagnant water. Water dumped and EHS made recommendations for utensil storage moving forward. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed rusted shelving under prep table. REPEAT. *Points reduced due to improvement in rusted shelving throughout facility; new shelving in walk in cooler.* |