|
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 41F. -P. Observed pork tenderloin at 43-42F from the night before. CDI pork discarded. Repeat. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
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. Observed ham sandwich and sliced turkey that was held since 8/4. CDI items discarded. Repeat. |
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed pork tenderloins that were covered while cooling overnight. CDI product discarded. Suggest facility slice roasts in smaller portions to aid in cooling process. Repeat |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing - C. Ensure food is thawing in refrigeration or fully submerged under water with water running on top with no more than 70F water. Observed raw chicken thawing under water at 83F. CDI ice added to water to bring down water temperate since cold tap is warmer during the summer. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed leak coming from vents in the ceiling. |