|
18
|
0
|
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 Observed brisket that was cooked this morning cooling at a rate of 0 degrees/min in the walk in cooler. Employee stated the brisket was cooked this morning then cooled. Brisket was put in a container deeply portioned and wrapped in plastic wrap before reaching 41F or below. Once wrapped in plastic wrap the brisket was no longer cooling at an adequate rate. A small container of queso was in the walk in cooler covered in plastic wrap and dated 7/15, queso was 53F. Ensure TCS foods are completely cooled to 41F or below before covering. CDI- Brisket put into two containers with more surface area and put in reach in freezer for rapid cooling. Queso discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items cold holding above 41F in the walk in cooler. The ambient air temperature of the cooler is 38F. EHS will re-visit facility this week to ensure all TCS items in cooler are 41F or below. VR- Verification required. |
|
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 Observed brisket deeply portioned and wrapped in plastic wrap cooling in the walk in cooler. Two containers of pico and a container of cut tomatoes were in the top portion of the prep cooler all above 41F. Tomatoes were cut and pico was prepared this morning. TCS items should be cooled to 41F or below before placing in the prep cooler. Do not deeply portion or wrap TCS foods until cooled to 41F or below. CDI- Brisket split into two containers with more surface area and placed in reach in cooler. Pico also spread in container with more surface area and placed in reach in freezer. Tomatoes moved to reach in freezer. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer at correct concentration between uses. Observed a sanitizer bucket with little sanitizer inside and several wet cloths stacked inside not submerged in sanitizer. A wet wiping cloth was also stored on the main prep line. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking of metal pans. Ensure all utensils and equipment are fully air dried before stacking. |