|
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 food not meeting proper time/temperature criteria for cooling; bulk container of collards in the walkin cooler with lid covering product. Food employee are not using proper cooling methods. Refer to temperature chart. CDI - discarded product. Educated to use proper cooling methods to meet cooling time and temperature. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed pulled pork not date marked properly. Each pulled pork bag only has one date label on product when the product is cooked & frozen on same date, then pulled out to thaw without having another date on product. CDI - educated to cook & freeze product on same date. Once product is pulled from freezer to thaw out, date that product again to keep track of time and temperature. Wrote the second date of when product was pulled from freezer to thaw. |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed improper cooling methods used for cooling food down. Refer to Violation 18 for cooling time and temperature. CDI - educated food employees about proper cooling methods. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed build up in gasket at reach in unit. Advised to keep equipment clean. |