|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
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 salads cooling in reach-in unit(biscuit station) and salad make table stacked 4-5 deep, covered with plastic lids. Product cooled from 46F to 44F in approx. 45 min. CDI: Salads moved from reach-in unit and make table to cool uncovered in walk-in cooler. Observed sliced tomatoes prepared @9:30am cooling in walk-in cooler covered in plastic wrap. Product cooled from 45F to 44F in approx. 40 min. CDI: PIC uncovered product for rapid cooling. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken patties being held on metal sheet trays on rack near soup station. Chicken above 135F, but no mechanism for keeping product hot. Facility keeps patties for two hours. CDI: Education provided and TPHC paperwork provided. |
|
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 salads cooling stacked inside reach-in unit(biscuit station) and salad make table stacked 4-5 deep, covered with plastic lids. Salads prepared @9:30am PIC moved salads to walk-in cooler. After approx. 45 min. product had only cooled 2 degrees. CDI: PIC removed lids from salad containers for rapid cooling. |