|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Observed no documentation of when chicken and rice was cooked, chicken and rice at 100 degrees at time of inspection. CDI - Reheated to 165, cooled in shallow pan with tinfoil loosely covering pan.
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 |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Observed ricotta cheese date marked 8/30 in refrigerator.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P CDI - Discarded |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed tray of rice and chicken in refrigerator cooling with tinfoil covering tightly secured.
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 CDI - reheated and cooled uncovered |