|
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 whole beef tenderloin cooling at 9:26 am with internal temp of 121 F. Conversation with staff found loin is cooked to 138 F (measured with continuous monitor probe). Loin was pulled from cooking at 8:00 am. Loin at 10:00 am was 100 F internal in freezer. Loin immediately pulled and sliced and placed back in freezer. |
|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found pasta not date marked in walk-in cooler.
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: Found spinach artichoke dip dated 6/22. Tomato paste dated 7/19. Au jus 7/20. Pasta 7/28 at 43 F. Flat steak 7/28 at 43 F. CDI- all items voluntarily discarded by PIC. |
|
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 beef tenderloin cooling. Observed sliced beef tenderloin cooling tightly covered. CDI- sliced beef uncovered. Tenderloin sliced up and placed back in freezer. Observed prepped salads for delivery tightly wrapped 55 F in catering walk-in Food should not leave the facility until properly cooled to 45 F or below. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on walk-in cooler shelves. More frequent cleaning needed. |