|
18
|
0
|
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 41F. -P Observed turkeys that were glazed today cooling at rate of zero. Turkeys had been cooling for 4.5 hours and were 56F. TCS foods must cool to 41F within 6 hours. Two turkeys were in the walk in cooler that were glazed yesterday at 48F and 51F. CDI- Two turkeys from yesterday discarded. Turkeys from today opened and moved to the walk in freezer. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS items in the top portion of the prep top cooler above 41F. See temperaute chart. All TCS items in cold holding must be maintained at 41F or below. CDI- Items moved to walk in cooler. Repeat violation. |
|
31
|
0.50
|
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 several turkeys that were glazed today cooling in the walk in cooler it closed containers. Turkeys were cooling at a rate of zero in 30 minutes. Turkeys had been cooling for 4.5 hours. Two turkeys were in the cooler from yesterday at 48F and 51F. CDI- Turkeys from yesterday discarded. Turkeys from today opened and moved to walk in freezer. Repeat violation. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. One of the front glass doors on the walk in cooler is not closing properly. Repair needed. |