|
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 broccoli and cheese soup in walk in still cooling from last night. Product was 44F-45F in the middle and 41F on the outside. CDI: Product voluntarily discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one 1/6 pan of eggs cold holding in salad prep top above 41F. EHS and PIC discussed how due to the food not touching all sides of the pan, it is best kept in a holding unit that provides full air circulation. CDI: Product voluntarily discarded. |
|
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 broccoli and cheese soup cooling from last night in a deep, covered container. CDI: Product voluntarily discarded. Observed roast beef cooling in cooler drawer. CDI: PIC relocated product to walk in cooler immediately after EHS took first temperature. Product cooled at proper rate in the walk in. REPEAT VIOLATION
NOTE: Significant improvement seen in sandwich prep process and timing. Today sandwiches were finishing at approximately 36F. |
|
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. Observed circulation vent on back line with some dust accumulation. |