|
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 tightly wrapped uncut turkey roast at 43 still cooling from day before. CDI-voluntarilly discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 tightly wrapped uncut turkey roast at 43 still cooling from day before. CDI-voluntarilly discarded. Cut roasts into smaller pieces. Do not tightly wrap which holds the heat in. Note-Went over how to calculate cooling rate to see if items are cooling fast enough. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
2-304.11 Clean Condition-Outer Clothing - C Observed 2 of 3 kitchen staff with splatters. |