|
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 refried beans that did not fully cool from the night before. The product was at 55F. CDI-The product was discarded.
Ensure that food is cooled within the correct time frames. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed the flip top cooler holding food product above 45F. CDI-All of the product was moved out of the cooler and a maintenance operator was called. He will be out today. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 refried beans that did not fully cool from the night before due to the product being cooled in a large container. CDI-The product was discarded, and the owner will used ice baths and smaller containers to properly cool the product down. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed peppers being stored in a box that previously held chemicals. CDI-The product was moved out of the product and placed into containers. |
|
41
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
Observed two scoop handles stored in the flour and rice containers. CDI-The scoop handles were moved out of the product. |