|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
Repeat: 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 popusas, salsa verde, chicken salsa, and salsa for chips cold holding above 41F after cooling overnight. CDI, items discarded by PIC. Observed overall significant improvement with cooling. PIC states facility has reduced the amount of cabbage, onions, beans, and salsa prepared. PIC states reducing the amounts prepared allowed them to correctly and properly cool the items. Observed ice wands in salsa’s that reached 41F and no ice wands in salsa’s that did not cool down. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed marinated shrimp, pico, cut lettuce, chicken salsa, pickled onions, and marinated pork cold holding above 41F. PIC states everything was prepared this morning, aside from chicken salsa, pico, and onions. CDI, chicken salsa, pico, and onions discarded. Marinated shrimp and cut lettuce moved to walk in to cool. Observed internal temperature of perp unit at 40F. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat: 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 popusas, salsa verde, chicken salsa, and salsa for chips cooling in covered containers. Observed popusas wrapped and cooling in containers with lids and Saran Wrap. CID, items discarded by PIC. PIC states they understand why items did not cool down. PIC states he will discuss cooling methods with employees. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils hot holding in water at 113F. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures - C Observed large amounts of trash build up around dumpster. PIC states city trash did not work yesterday (Labor Day). Trash build up is from Labor Day weekend. |