|
18
|
0
|
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 white rice that is to be used in fried rice cooling from the night before in the walk in and it had not reached 45F or less n the middle of the product. The exterior of the rice was 42 and the interior was 46. cdi product discarded. |
|
31
|
0.50
|
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 white rice that had been cooling overnight in tightly covered plastic containers that were stacked on one another- cdi discarded product. Recommend coolinig with lids cracked and the product not stacked. Also recommend not placing the cooling product directly at the walk in entrance where the temperature is not as cool.
note: There was another set of rice rolls in walk in that were made with acidified rice- staff must be sure these follow correct cooling and cold holding perameters if they are to hold this product more than 10 hours(they stated that they were cooling and cold holding properly). |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed a veggie peeler that is hard to clean.
Observed a torn black baking liner. |
|
49
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 Maintain a plumbing system in good repair.
3 comp. sink spigot is leaking today from the tap. |