|
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 beef roast that had been cooked the night before, was placed into the blast chiller until it reached 70 and then was placed into the walk in to cool the rest of the night and was still at >45F(see chart).
Product will not be served- labeled as employee food only today and PIC assured inspector that it will not be used for service. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
Observed salsa not date marked today and another TCS product- discarded during inspection. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed multiple TCS items(orzo, fish stock, smoked mushrooms, smoked tomato, etc) that were beyond their 7 days- discarded today.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed beef roast that had fallen to 70F or less before being placed into the walk in cooler via the blast chiller. The beef roast was covered and placed near the walk in door. Product discarded today. PIC and inspector discussed using blast chiller until product falls below 45F or less, breaking product down so that it is not one large piece, or using ice packs around the product in the walk in cooler. |