|
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 45F. -P Observed deep container of grits at 105 degrees in the center, had been cooling according to worker for approx. 4 hrs. CDI- Grits disposed of. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hamburgers hot holding on turned off stove eye at 122 degrees, PIC said they had been holding there less than 30 minutes. CDI- Hamburgers reheated and properly hot held at 135 min on flat grill. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 thick portion of grits cooling in a deep pan in fridge. CDI- Grits dispsosed of, reviewed proper cooling methods with PIC, grits will be cooled in shallow un-covered pans and stirred during cooling to help cool faster. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed bottom door gasket on 1 door chicken fridge by walk in cooler torn needing replacing. |