|
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 45F. -P Observed hot sauce with cooked tomatoes cooling at a rate of 0.17 in the walk-in. 0.5 deg/min is the proper rate for 135F to 45F. CDI: PIC relocated hot sauce to reach-in freezer to quickly cool. EHS reminded PIC that large containers of hot foods need to be stirred periodically while cooling. Observed pico cooling at a rate of 0.06 deg/min in the reach-in cooler and 0.07 deg/min in the small prep cooler. Proper cooling rate for 70F to 45F is 0.12 deg/min. CDI: pico was spread out into a large, shallow metal pan and placed in the reach-in freezer to quickly cool. EHS advised PIC to keep in mind that foods that are cooling should be given a large surface area, uncovered, to cool foods properly. EHS suggests having a spot in the reach-in freezer for blast chilling hot foods. For pico and tomatoes, EHS suggests spreading items out onto shallow pans to quickly cool. |
|
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 REPEAT Observed improvement with cooling methods where items cooling are now being left uncovered to quickly cool. More improvement is still needed. Observed pico and tomatoes cooling in deep containers. Observed shredded lettuce cooling in prep top cooler. Observed hot sauce with cooked tomatoes cooling in deep, large container in the walk-in. Observed cooked tomatoes and shredded lettuce cooling in the walk-in with tightly wrapped plastic. CDI: hot items were placed in reach-in freezer to quickly cool. Pico and tomatoes were placed in large, shallow container and left uncovered in the reach-in cooler to quickly cool. Lettuce on prep top was placed in prep cooler and replaced with lettuce below 45F. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths being stored in red bucket measuring 0 ppm quat. CDI: bucket was re-filled with 200 ppm quat. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed metal rack used for drying dishes with significant rust. Resurface or replace. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
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 ceiling tiles beginning to warp above grill area. Observed peeling paint on wood holding up shelf above three compartment sink. |