|
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: Rice cooked in am (10:30) did not reach 70F within tow hours of cooling start. Three hours after cooling started rice was 81F. CDI- rice voluntarily discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found white rice cooked previous day with no date. Asian Bar chef stated rice is to be fried again before placing on the hot bar.
Plant food such as rice is to be date marked with date of initial cooking. CDI- allowed to date with previous day. |
|
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: Found white rice cooling in a shallow plastic pan but tightly covered. After 3 hours rice was 81F. CDI- discussion and direction to not tightly cover cooling food until it reaches 41F or below. See #18 above.
No signature due to Covid-19 precautions. |
|
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. Build-up of food debris in exterior tight areas of deli sandwich make cooler. |