|
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 whole roast cooling at 135 F on the ends and 100 F in center. Eighty -five minutes later center was 90F. Roast reduced in size of portions to facilitate cooling. Observed sausage and peppers cooling from 112 F to 88 F in 45 minutes. Dish was stirred to release heat. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Provide Consumer Advisory on wall menu for sandwiches made with rare roast beef. Through conversation with PIC determined roast is not fully cooked in center portions beforebeing removed fromthe cooking process. Roasts are cooled and sliced coldwith no reheating for holding. |
|
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 9 lb roast cooling in walk-in. Butcher cut roast in half to facilitate cooling but cooling still did not reach approved rate. CDI- Halved roast was further reduced in size to faciltate cooling.
Observed mashed potatoes cooling on tray at 68F. Staff removed potatoes and placed in in deeper dish. One hour later mashed potatoes were 60F. CDI- potatoes placed back on shallow tray and reached 51 F within 20 minutes. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed frozen cooked shrimp thawing on counter submerged in stagnant water at 63 F. Shrimpimmediately placed into heated ravioli recipe and placed in cooling. |