|
18
|
0
|
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 There was not any change in temperature in 25 minutes of cooling for guacamole. They storage of the product in a deep, covered container was preventing proper cooling. CDI- Guacamole was placed in an uncovered-shallow container and allowed to cool. (0 points) |
|
31
|
0.50
|
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 containers of guacamole cooling in deep, covered containers. CDI- Guacamole was placed in an uncovered-shallow container and allowed to cool. (.5 points) |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean dust on ceiling above prep table in kitchen area. Clean areas of floors in warehouse. |