|
18
|
0
|
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 cut melon cooling at 43 degrees F in stacked containers at 9:48am and melon remained at 43 degrees F at 10:25am. CDI, covers partially removed to facilitate heat transfer. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed bean dip at 43 degrees overnight per PIC in reach in case. CDI, bean dip voluntarily discarded by PIC. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 cut melon cooling in covered containers in walk in cooler. CDI, covers partially removed to rapidly cool. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach on ground on floor. Facility provided invoice for pest treatment from Gregory Pest Solution on 6/16. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
General Comment: 5-501.13 Receptacles - C - Observed some trash bags around dumper. |