|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed tuna salad made from room temperature ingredients placed into a tall, covered, tightly packed container in the walk in cooler to cool. Item had been prepared 45min to 1 hour prior according to PIC and was observed to be 71F by EHS. Item was determined to not be meeting cooling parameters. Item uncovered and spread out to meet time/temp requirement.
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 cooked hash mixture in the walk in cooler cooling approx 45min according to PIC placed into a deep, tightly packed container. Items were not making cooling time, cooling procedure adjusted at EHS behest and proper time/temp observed. |
|
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 facility cooling items in tightly packed, covered containers. Items must be left uncovered, spread thinly and monitored while cooling to reach proper temperature/time parameters.
Items were uncovered and spread thinly during inspection, proper cooling time/temperature met. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a food storage rack stored within a food of the handswash sink of the main prep area, no splash guard or other protection present. Provide a splash guard for the handsink or move food storage to a different location. |