|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 rice and black beans cooling on speed racks at too slow of a rate to meet cooling parameters. See temperature chart and violation #33 for details. CDI: Education provided and product moved to cooler for rapid cooling (<41F).
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 salsa fresca cooling in walk-in cooler at too slow of a rate to meet cooling parameters. See temperature chart and violation #33 for details. CDI: Education provided and product vented for rapid cooling (<41F). Observed housemade guacamole cooling at a rate too slow to meet cooling parameters. See violation #33 and temperature chart for details. CDI: Education provided, product vented for more rapid cooling (<41F). REPEAT VIOLATION. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken being held above 41F in low boy. Product prepared yesterday, 12/13/23, pulled and placed in low boy @10:30. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling. Observed shredded beef being held above 41F in walk-in cooler. Product prepared 12/13/23. CDI: PIC voluntarily discarded product. Observed quinoa salad being held above 41F on main line. Product removed from walk-in cooler @11:30am. CDI: Education provided and product vented and moved to walk-in cooler for rapid cooling (<41F).REPEAT VIOLATION.
**Continued non-compliance can result in permit action and food being discarded at next inspection** |
|
33
|
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 rice and black beans being cooled on speed rack using ambient air. Product prepared 12pm. CDI: Education provided and product moved to cooler for rapid cooling (<41F). Observed salsa fresca being cooled in covered plastic Cambro container. Product prepared 11am. CDI: Education provided and product vented and stirred for rapid cooling (<41F). Observed housemade guacamole being cooled in insert pans covered in plastic wrap and lids. CDI: Education provided, product vented for more rapid cooling. REPEAT VIOLATION. |