|
18
|
0
|
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 Observed bean dip that was at 48 F on display to be sold. Product was not cooled before being placed on display to be sold. CDI- Items were placed in walk-in cooler and allowed to cool to 41 F. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food items on the bar that range from 45- 42 F. No action was taken on those items since this is the first inspection since the rule change. Other items on the bar such as kale salad, spinach salad, and mozz. cheese were from 46 - 54 F. Items were in the cooler overnight. However, employe had items at room temperature for 30 to 40 minutes after removing from walk-in cooler, before placing on the bar. CDI- Items were placed in walk-in cooler and allowed to chill. Further instructions were giving to food employee on preventing potential temperature abuse. |
|
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 containers of bean dip (item containers sliced tomatoes and shredded cheese) that were tightly covered and wrapped with plastic wrap cooling and ready for sale in display case cooler. CDI- Items were placed in walk-in cooler, uncovered, and allowed to further chill. |
|
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 one stack of pans that were stacked wet. CDI- Pans were allowed to properly air-dry. |