|
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 45F. -P Observed sandwiches cooling at a rate of 0.10 deg/min in walk-in cooler. Proper rate for items cooling from 70F to 45F is 0.12 deg/min. CDI: sandwiches separated and placed onto separate sheet pans to quickly cool. |
|
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 ham sandwiches cooling at the bottom of the reach-in cooler. EHS (Environmental Health Specialist) suggested cooling this item in the walk-in cooler since cold air comes from the top of the reach-in cooler. Observed sandwiches being stacked three and four deep in hotel pan to cool. EHS advised PIC (Person in Charge) to place sandwiches on sheet pan to cool. Observed second hotel pan with sandwiches stacked in two's not cooling fast enough in walk-in. EHS suggested cooling sandwiches in a single layer on sheet pans. CDI (Corrected During Inspection): all items were placed in walk-in on sheet pans to quickly cool. EHS advised PIC to create a designated shelf in top of walk-in cooler for cooling foods. This is best practice to ensure food items cool at the proper rate. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths being stored outside of sanitizer around kitchen. CDI: wiping cloths placing into sanitizer buckets. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes that had been stacked while wet being stored as clean. PIC mentioned they are short on drying space. EHS suggested drying items on prep top tables when not being used for prep. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT Observed cleaning needed on walk-in cooler fan covers. |
|
53
|
0
|
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. REPEAT Observed cleaning needed on the lower portions of walls where there is build-up and food splatter. |