|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Employee touched handle of walk-in cooler, then used gloved hand to turn cooling rice. CDI by education, instruction. |
|
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 41F. -P: Brown rice cooling in plastic container cooled 8F in one hour, from 87F to 79F. CDI- rice placed in shallow tray and moved to freezer. Reached below 70F promptly. |
|
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: Brown rice not cooling at a rate within cooling parameters. Rice was in deep plastic container where air could not fully circulate around the food. Rice was also partially covered. CDI- methods changed to facilitate proper cooling. See #18 above. |
|
47
|
0.50
|
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. Tracks of sliding doors at sandwich station with significant food build-up in corners. |