|
18
|
0
|
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 41F within 4 hours. -P Observed a covered plastic container of raw tilapia cooling in walk in cooler at 51F. Temperature of raw tilapia was checked approximately 30 minutes later and no change in temperature was noted. CDI - Cover of plastic container was removed to allow for cold air to circulate around and through food product. After 10 minutes the temperature decreased to 48F. -0 points- |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabeled spray bottles of sanitizer in three compartment and prep sink area. CDI - PIC labeled spray bottles with name of contents. -1 point- |
|
31
|
0.50
|
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 a covered plastic container of raw tilapia cooling in walk in cooler at 51F. CDI - Plastic lid was removed from plastic container so that product could cool to 41F or less. Recommend keeping containers of cooling TCS foods open/vented to allow for cold air to circulate in and around food product. -0.5 points- |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drinks stored on prep sink and on shelving along with cleaned equipment and utensils. Recommend storing employee drinks in designated area to prevent contamination of equipment, utensils, and food. -0.5 points- |