|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P
Observed unwashed produced stored above 3 tubs of remy stock. CDI items relocated. |
|
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 two large deep plastic containers of shredded chicken and 5 deep plastic tubs of marinara sauce from the day before above 45F. CDI items discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed chicken salad and black bean and corn mix from a few days before that was holding above 45F. CDI items 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 enchilada sauce that was cooling in walk in unit in covered deep plastic containers, marinara sauce that was cooling in deep plastic pans from overnight, shredded chicken that was cooled and placed in deep plastic container before product was adequately cooled, black bean and corn mix that was improperly cooled in deep plastic container. CDI items discarded. Repeat. |