|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
Repeat:
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 chicken cooling in large batch inside walk-in at 76 deg F for more than 2 hours. CDI: by voluntarily disposal. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
General Comment:
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed salsa verde and pork made on 6/24/18 that had expired 7 day date mark. CDI: by disposal |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
General Comment:
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed chemical spray bottles not labeled. CDI: by labeling. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat:
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 foods cooling in large capacities and covered inside walk-in cooler and freezer including refried beans, chicken, pinto beans, pork, chicken soup, and baked chicken. CDI: all foods moved to one of the safe cooling methods and dropping in temperature. Gave cooling poster. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
General Comment:
4-501.11 Maintain equipment in good repair. Observed gaskets torn on prep cooler.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed worn cutting boards. |