|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
Repeat:
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 cheese sauce at 51F that had cooled overnight inside walk-in cooler. CDI: cheese sauce was discarded. |
|
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 potatoes at breakfast buffet being held between 116F - 127F. Observed eggs inside hot box in kitchen being held at 131F. CDI: potatoes and eggs were discarded. PIC indicated that hot box is being repaired and some elements are being replaced inside unit. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat:
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 cheese sauce that had cooled overnight inside walk-in cooler in large quantity of > 6 inches and covered. CDI: cheese sauce was discarded due to temperature abuse. |
|
35
|
0
|
Food properly labeled: original container |
No |
No
|
No |
General Comment:
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed no labels on cereals held in bulk dispenser at the breakfast buffet. CDI: placards with correct information was stored in cabinets and brought out. |