|
20
|
0
|
Proper cooling time & 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 queso cooling at a rate too slowly to meet cooling parameters. See temperature chart and violation #33 for details. CDI: Education provided and PIC separated product into smaller portions in freezer for more rapid cooling (product dropped to 64F within 15 minutes). |
|
33
|
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 queso cooling in large plastic cambro container. PIC stated product prepared @11:30am and placed into WIC @12:15pm. CDI: Education provided and PIC separated product into smaller portions for more rapid cooling (product dropped to 64F within 15 minutes). |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed torn gasket on 2-door make table.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed light to moderate scoring on main line cutting boards at 2-door and 3-door make tables. |