|
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 queso cooling in ice baths not meeting cooling parameters - see temp chart. CDI - Ice added to prep sink to cover entirety of container. Observed corn cooling in tightly closed container no meeting cooling parameters.CDI - Uncovered and placed on top shelf to cool.
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 coleslaw cooling not meeting cooling parameters - see temp chart. CDI - Uncovered and placed on top shelf to cool.
*Risk Control Plan may be implemented for cooling hot and prepared TCS products if repeat violation next inspection* |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items cold holding in flip top unit above 41F. Kitchen manager stated they were all brought up earlier today for prep. CDI - Items prepared or holding less than 4 hours taken to walk in cooler to cool quickly. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 Cooked corn and coleslaw cooling in walk in cooler with lids tightly closed. Observed cooked pepper/onion mix cooling in flip top cooler not manufactured for cooling and not holding TCS items at proper temp. CDI - Lids removed on corn and coleslaw to allow cool air to flow around product. Peppers/onions taken to freezer to cool rapidly. REPEAT.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Flip top unit holding TCS items at 46F. Verification required within 10 days of inspection. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed single use cup without handle used as dry goods scoop. |