|
18
|
1.50
|
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 45F. -P Observed BBQ from the night before placed into walk-in cooler to cool measuring 60F; BBQ exceeded 6hrs of cooling and failed to meet required temp. CDI BBQ discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 large sealed container of cooked pork BBQ; cooling inside walk-in cooler. CDI (when cooling in bulk, transfer into sheet pans uncovered to ensure cool airflow across product). |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (floor in walk-in; shelving and equipment). |