|
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 a large covered tub of bones with some meat still attached from yesterday at 47F in the walk in cooler. Be sure employees are cooling bones as they cool all other TCS foods. CDI- Item voluntarily discarded. Repeat violation. |
|
31
|
0.50
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a large covered tub of bones with some meat still attached at 47F in the walk in cooler. Bones were placed directly in tub and covered. These should be cooled the same as all other TCS foods. Facility uses sheet trays to cool most other TCS items. Cool bones properly before placing in tub with a lid. CDI- Item voluntarily discarded. Repeat violation. |
|
39
|
0
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer at the correct concentration between uses. Observed two quat sanitizer buckets with a low sanitizer concentration. Be sure buckets are changed when they are no longer at the proper concentration. CDI- Buckets changed. |