|
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 45F. -P Observed refried beans stored in prep cooler 98F. PIC stated that beans were prepared in A.M.- Determined that beans were not properly cooled from 135F to 70F within 2 hours. PIC stated that beans were being served during cooling process. Discussed options for PIC to serve beans safely. 1. Keep beans hot. 2. cook, cool to 45F, reheat. 3. Time as a public health control. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of chemical cleaner. CDI labeled. |
|
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 dry food scoop handle stored in rice. |