|
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 chicken and steak at 100F at 10:30 that had been cooked at 09:00am according to staff. CDI. The 6 containers of meat were all discarded as they were all still over 90F at 11:15am. They have to reach 70F within two hours and 41F within 6 total hours. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed too much mild salsa in a container resulting in the top portion at 54F. CDI - excess removed to a refrigerator for cooling. |
|
31
|
1
|
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 tightly covered containers of chicken, steak, salsa, and black beans while still in the cooling process. CDI - The 6 containers of meat were all discarded as they were all still over 90F at 11:15am. They have to reach 70F within two hours and 41F within 6 total hours. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towels on prep tables not in use. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Keep the pass thorough oven clean. Observed a large build up of dried food debris on the non food contact surfaces. Also observed the handle to the chip scoop was not clean. |