|
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 diced beef in 6 deep plastic containers at 50-43F. CDI items discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ground chorizo, drumsticks, chicken wings, chicken breasts, and chicken thighs above 41F in reach in display case. PIC stated that items were flipped and left out for amount of time. Observed facility leaving different amounts of meat out at the same time during prep and allowing foods to raise in temperature during prep. CDI chicken placed in walk in for cooling. Observed diced beef that was prepped and stored in walk in at 45-47F. CDI items separated to cool. |
|
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 diced beef that was cooling in deep plastic containers, from the evening before, that are stacked and covered. CDI items discarded. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy - PF. Observed no ambient air thermometers in display case or reach in freezer. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed reach in unit unable to maintain poultry and chorizo products at 41F and below. Repeat |