|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
Yes |
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 sausage in a metal pan, filled, with the lid on in the prep unit at 63F. It was 63F at 9:55 at 10:50 it was 58F, this means the cooling rate was REPEAT. VR REQUIRED 3/15/2021 |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 3 quiches in the HH case below 135F. PIC said thry were there since 6am. All other food was in temp, and was wrapped in foil CDI-PIC voluntarily discarded due to time/temp abuse. EHS suggested using time or these items or using foil wrapping to see if they stay in temp. REPEAT. VR REQUIRED 3/15/2021 |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in the spray bottle so strong it bleached out the strip, CL was being used. Sanitizer in the 3-comp was over 200PPM. CDI-PIC diluted to 100PPM |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
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 sausage in a metal pan, filled, with the lid on in the prep unit at 63F. It was 63F at 9:55 at 10:50 it was 58f, this means the cooling rate was |