|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P. Ensure all TCS foods are cooled properly from 135F to 70F within 2 hours and down to 45F within 4 hours for total cooling time of 6 hours. Observed a large container of chicken stock at 48F in walk-in cooler that was prepared on yesterday. CDI, chicken stock voluntarily discarded. Discussed proper cooling parameters with owners. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Use proper methods for rapidly cooling down TCS foods. Observed large containers of stock and soup cooling improperly. CDI, discussed proper cooling methods with owners. Discussed using ice baths as well as ice wand provided and cooling items in smaller portions. Also discussed keeping a log for all items cooling in large batches. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Properly store food to prevent contamination. Observed open dry good bags stored in dry storage area. Store in container with lid once opened. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Provide test strips for testing concentration of sanitizing solutions. Observed quat test strips could not be located during beginning of inspection. CDI, test strips were located during inspection report write up. |