|
18
|
0
|
Proper cooling time and temperatures |
No |
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 shrimp tempera that was not cooling adequately in the prep cooler. No change in cooling time in a span of over 15 minutes. CDI- Item was placed in walk-in cooler and allowed to further chill. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items such as macaroni and cheese, coleslaw, collard greens, and sliced lettuce that were 42-45 F. CDI- Items were placed in walk-in cooler and allowed to chill. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed opened block of mozzerella cheese that was dated for discard at 30 days. This is a cheese that is not on the exempt cheeses list. CDI- Cheese was opened on 3/29/19. Correct discarded date was placed on item. |
|
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 shrimp tempera cooling in a prep cooler, completely covered. CDI- Lid was removed. |