|
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 Observed plastic containers of fried chicken in walk in cooler with temperatures between 43F and 46F. PIC stated that items were cooked and placed in walk in cooler to cool the day prior. CDI - PIC voluntarily discarded fried chicken. -1.5 points- |
|
31
|
0
|
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 fried chicken in closed plastic containers cooling in walk in cooler. Items had been placed in walk in day prior to inspection. CDI - PIC voluntarily discarded food items. Proper cooling methods were discussed with PIC. -0 points- |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of plastic cutlery stored on floor. -0 points- |