|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Temperature of foods that were cooling down did not change. *See temperature chart above* Tomatoes, cole slaw, lettuce, bologna, and turkey were all placed inside of flip top after lunch. Facility is placing foods into flip top immediately after prepping instead of allowing them to properly cool. Establishment does not have AC currently which is causing the temperature of foods to rise during prepping. CDI- Items were placed inside of walk in cooler to properly cool. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
General Comment-0 pts- 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
For cooling lettuce facility is using tightly covered 5 gallon buckets filled with ice, water and lettuce. There is no active stirring done during the process. Also observed items cooling down covered up. CDI- Educated PIC to uncover items during the cooling process, items were uncovered. Also educated PIC that active stirring needs to be done when ice baths are used, PIC started stirring ice baths. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
Repeat Violation-0.5 pts- 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed floor and wall damage in multiple areas of the facility such as the kitchen prep area and rear storage areas. |