|
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 45F. -P Observed multiple foods cooled overnight found above 45 F. The items were placed in walkin the previous night and were covered before cooled although the items were mostly shallow in shallow pans. The walkin unit appears to be holding foods minimally at 45 F and it appears that cooling parameters cannot be met. Refrigeration service was contacted while on site and instruction for proper cooling was given. |
|
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 multiple foods which had not met cooling parameters due to tight covering before thorough cooling. Instruction given. |
|
34
|
0.50
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no internal ambient thermometer in walkin and upright. Gave instruction. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled sugar. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
Yes |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts and stains. |