|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw food prep and ready to eat food prep taking place side by side. CDI- instruction provided |
|
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 cooked chicken in high volume plastic container at 55 F prepping to reheat. PIC stated Only out 5 minutes. DIspute to whether cooled properly. PIC produced log showing cooled to 43 F. CDI-Allowed to reheat to 175 F |
|
31
|
1
|
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 beans prepped to cool in high volume to surface area ratio. CDI- one more pan added |