|
18
|
3
|
Proper cooling time and temperatures |
No |
Yes
|
Yes |
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 large containers of cooling sauces stored in walk in cooler, covered, and cooling at a rate of less than 0.12F per minute while between 70F and 41F. See also item #31. VR - verification required. For today, sauces were made into pans of lasagnas and frozen, to be placed into grab and go and remain frozen until customer places them into oven for cooking. Pans of shredded cheese were opened up and spread out in freezer to rapidly rechill. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed some TCS foods in walk in cooler were holding above 41F - example: cooked pasta at 45F. Such items were being held in cooler adjacent to warmer products such as sauces or cheese in the cooling process. Items further away from cooling products measured 40F-41F. Service person arrived within 20 minutes and agreed that filling walk in cooler with too many containers of cooling products could cause entire cooler to rise in temperature. VR - verification required. For today, serviceperson lowered temperature of walk in cooler and also sealed a door air leak he found. The large containers of items still cooling were relocated so as not to warm up other TCS foods to above 41F. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 several large covered containers of marinara sauce, pomodoro sauce, and shredded mozzarella cheese incorrectly cooling in walk in cooler and measuring above 41F. Explained again that cooling TCS foods need to be vented or uncovered and in shallow pans with good air circulation to cool rapidly enough. VR - verification required. For today, sauces were made into pans of lasagnas and frozen, to be placed into grab and go and remain frozen until customer places them into oven for cooking. Pans of shredded cheese were opened up and spread out in freezer to rapidly rechill. |
|
35
|
1
|
Food properly labeled: original container |
No |
No
|
Yes |
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed some packages of grab and go items incompletely labeled as to major allergens. Major allergens include Milk, EGG, FISH (such as bass, flounder, cod, and including crustacean shellfish such as crab, lobster, or shrimp), tree nuts (such as almonds, pecans, or walnuts), wheat, peanuts, and soybeans. VR - verification required. |