|
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 41F. -P Observed cooked cut napa cabbage and bone soup cooling at room temperature overnight at 64F and 80F, respectively. CDI - PIC voluntarily discarded and reminded staff that all cooling shall be done inside cooling equipment. REPEAT -1.5- |
|
30
|
1
|
Variance obtained for specialized processing methods |
No |
Yes
|
No |
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility still making authentic kimchi at room temperature with napa cabbage. VR no later than 06/24/2019 to ensure facility has obtained variance for kimchi process. -1- REPEAT |
|
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 stock pot full of bone soup cooling at room temperature overnight and kimchi in bowl at room temperature overnight. CDI - PIC voluntariLY discarded. -1- REPEAT |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed broken handle on rice cooker. REPEAT -1- |