|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed cut cabbage in large closed bag cooling since 2/20. Cabbage was 59 during inspection. CDI, PIC voluntarily dictated cabbage. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed jerked chicken, and rice stored in reach in cooler above 45F. Observed rice on counter at 71F. PIC stated rice had been on counter for 20 minutes. Ensure food is maintained at 45F or below. No temperature check had been done today. Remember that in 2019 cold holding temperatures will have to meet 41F. CDI, PIC voluntarily discarded foods. PIC has called technician. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 plastic bag of cabbage cut on premises on 2/20. Cabbage was 59F during inspection. Ensure vented, shallow pans are used to allow for the removal of heat from product in coolers. CDI, Cabbage was voluntarily discarded by PIC. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers stored so that the bottom of one container touches the food from the container underneath. |
|
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. Observed reach in not able to hold foods at 45F or below. Technician was called. |