|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cut cabbage that was cut yesterday in the walk in cooler at 48F. Cut cabbage must cool within 4 hours. CDI- Cabbage discarded. Repeat violation. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pulled pork, chicken, and pork in two hot boxes hot holding below 135F. CDI- Items reheated 165F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some items in the walk in cooler cold holding above 41F. All TCS items must be maintained at 41F or below. See temperature chart. CDI- Items moved to walk in cooler. |
|
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 Observed facility serves a dish with undercooked eggs. This item is not asterisks on the menu. VR- Verification visit will be made. |
|
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 cut cabbage at 48F in the walk in cooler. Cabbage was cut yesterday. Cabbage densely portioned in a large covered container. CDI- PIC had discussion with employees about properly cooling items from ambient temperatures. Cabbage discarded. |