|
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 rice sitting at 86F in a tub at room temp. PIC stated he was cooling rice and started at 11:30. Rice failed to 70F within 2 hours. CDI- Discarded. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Chicken wings recorded below 135F (see chart). CDI- Discarded. |
|
31
|
1
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf
Improper cooling used for rice. REPEAT. CDI- Food discarded. Facility must meeting cooling by next inspection or will be issued an ITS. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15(D) Openings shall be protected against the entry of insects and rodents by screens, properly designed and installed air curtains, or other effective means.
Flies observed in kitchen. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Dented can stored on shelf. CDI- Discarded. |