|
18
|
1.50
|
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 45F. -P. Observed several foods inside walk-in cooler including taco meat, chicken noodle soup, rice, black beans, and broccoli cheddar soup that above 45F (see temp chart) that had cooled improperly overnight. CDI: all foods were properly discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed diced ham and salsa above 45F (see temp chart) in cold insulated containers at buffet. CDI: discarded and changed out with fresh product. |
|
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 several TCS foods (see temp chart) that had cooled improperly inside walk-in cooler overnight. Observed foods stored in large portions, stacked, and covered. CDI: foods were discarded; discussed proper cooling methods with staff. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
General Comment:
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some plastic containers wet stacked. |