|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
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 lettuce not have a temperature change in 32 minutes. CDI- Lettuce was placed inside of freezer. Going forward it was suggested that facility implement ice baths when cooling down lettuce. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat Violation, Full Points-1- 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 two containers of lettuce prepped at 10:07 am at 50F inside of flip top reach in. Lettuce was still in the cooling process and also was in a 20L plastic container. CDI- Lettuce was placed in shallow pans and placed inside of walk in cooler. Educated PIC that flip top units are intended to cold hold foods and not cool. Also lettuce should not be cooling inside of large containers.
Observed aji amarillo sauce(made with pasteurized egg) inside of reach in at 47F. Sauce was prepared this morning at 10am and still in the cooling process. CDI- Containers of sauce were placed inside of reach in freezer and soon dropped to 41F. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
Observed containers of sugar and flour not labeled. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed containers in clean dish/utensil area wet stacked. |