|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 chicken stored in oven, cooling at 120-116F. PIC and food employee explaiend they turn off ovem after cooking to cool chicken down before putting in the walk-in cooler. Food had been there over an hour. CDI-Food employee took chicken to walk-in to cool. Food cooled down 20F/30mins. REPEAT VIOLATION. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed general Tso's chicken and egg rolls both below 135F (see temp chart). CDI-PIC put on time and was shown proper procedure. Will be using TPHC for these items from now on. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef in cold drawer at 45F, cabbage in walk-in at 46F. Both items are in time parameters and were opened to allow to cool. Walk-in cooler went down to 42F during inspection, will come back for a visit. Most items in walk-in were in temp. |
|
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 chicken stored in oven, cooling at 120-116F. PIC and food employee explained they turn off oven after cooking to cool chicken down before putting in the walk-in cooler. Food had been there over an hour, would not have met cooling parameters, and nto actively cooling. CDI-Food employee took chicken to walk-in to cool. Food cooled down 20F/30mins. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils hanging from a hook and touching a soiled section of the ice machine, items need to remain in a clean, dry, area. |
|
47
|
0
|
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 hood over grill area soiled and in need of cleaning. |