|
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 lettuce at 54F and chicken tacos at 49F that had been cooling since 2 PM according to the PIC. The chicken had been properly cooled yesterday according to the PIC. 30 minutes after the first temp taken at the start of the inspection the items were still at the initial temp. No cooling occurred. CDI- PIC voluntarily discarded the items. NOTE Permit states: The MOBILE FOOD UNIT will report to the COMMISSARY for the purpose of food preparation where applicable. This includes the process of cooling. |
|
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 cut lettuce and chicken tacos not meet the required cooling parameter. Items were covered in a low boy reach in cooler. Ensure TCS foods are cooled at the commissary in proper equipment and uncovered to meet proper cooling parameters. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed door open during the inspection without protection from out door pests.
6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed flies throughout the unit. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- Observed wiping cloths stored in a sanitizer bucket at o ppm Cl. PIC brought the sanitizer concentration to 50 ppm Cl. |