|
20
|
1.50
|
Proper cooling time & 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 watermelon, chicken, and ham not cooling at a rate quickly enough to meet cooling parameters. See temp chart for details. CDI: Education provided and product vented for rapid cooling. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed melon cups being held above 41F in customer self-service case. Product prepared 08/29/23. CDI: PIC voluntarily discarded product. |
|
33
|
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 several TCS foods being cooled improperly throughout facility - salad bar, customer self-service cases, and walk-in cooler. Products being cooled in large pans and/or sealed containers in units not designed for cold holding, and wrapped tightly in plastic. CDI: Education provided and products unwrapped/uncovered and moved to walk-in cooler for rapid cooling. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board heavily scored. |