|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
General Comment: 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 cooked bacon on the speed rack. Per Mr. Robert, it had been cooked about an hour and a half ago. CDI- Placed in the walkin cooler. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P; Observed liquid eggs at 58, milk 54, and butter milk at 53. CDI-All items were placed in the freezer 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 breakfast plates cooling uncovered in the walk in cooler. CDI- Cover was placed on the plates. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf; Observed no thin probe thermometer. |
|
50
|
0
|
Sewage and waste water properly disposed |
No |
No
|
No |
5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P; Observed vegetable sink directly drained. Cut drain pipe to provide an air gap. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-502.12 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. Observed wall in the small storage room by the cookline collecting residue.Mr. Robert Present during the inspection. Verification visit will be within 10 days for # 34 & 50. |