|
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 41F within 4 hours. -P Observed raw chicken in the cold drawer cooling at a rate of 0. CDI- Chicken placed in the tall reach in cooler for better cooling. |
|
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 tofu covered with a tight fitting lid while cooling. CDI- Lid removed.
NOTE: Employees were having an employee dinner shortly after EHS arrived. Little prep was being conducted during inspection. EHS checked rice acidity and calibration of pH meter. Acidity of rice was 3.9. pH was correctly calibrated. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked in the clean dish storage area. |