|
18
|
1.50
|
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 Observed salads cooling in reach in cooler without a temperature change within 30 minutes. CDI - Salads were moved to walk in cooler and plastic clam shells were opened to rapidly cool. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed french fries holding at 129F in reach in hot hold unit. CDI - Employee reheated french fries to 165F or above. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control - P,PF Observed employee place salads out for Time As a Public Health Control at 48F. Salads should be at 41F when placed on Time As A Public Health Control. CDI - Salads taken to walk in to cool rapidly. |
|
31
|
0
|
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 salads cooling in closed plastic clam shell containers in reach in cooler. CDI - Salads were relocated to walk in cooler and containers were opened to allow rapid cooling. |