|
18
|
1.50
|
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 lettuce cooling at a rate of .05F/min. CDI: Product uncovered for cooling. Observed brisket cooling at a rate of 0F/min. CDI: Product relocated to walk in freezer. Observed chicken cooling at a rate of .03F/min. CDI: Product moved to freezer for rapid cooling. Observed ground beef cooling at a rate of 0F/min. CDI: Product stirred and moved to walk in freezer. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
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 pork bbq labeled with 11/5 when it was cooked 11/4. CDI: Product properly labeled. Labeling discussed with chef. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 pans of chicken, pork BBQ, container of lettuce, and pans of macaroni and cheese cooling while tightly covered in walk in cooler. CDI: Product uncovered and rapidly cooled. |