|
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 mushrooms cooling in tightly covered container at a rate of 0.13F/minute. Based on observed cooling and calculations, product would not have cooled in 2 hours. CDI: EHS intervened in cooling process and had mushrooms spread out on sheet pan and placed back into reach in for proper cooling. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed milk and egg whites opened in far right (facing bar) reach in unit with no labels. CDI: Chef knew both items were opened day before holiday, and products were dated for 07/03. |
|
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 cooked mushrooms cooling in a tightly closed plastic container in large reach in used for cooling. CDI: Mushrooms vented and spread out on sheet pan to facilitate rapid cooling. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no functional thin probe thermometer on site for measure of thin foods such as leafy greens. VERIFICATION REQUIRED within 10 days to determine long term compliance. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back side door left open during inspection with small fan blowing toward door. Ensure that proper fly protection is used if doors are to be left open. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-307.11 Protect food from contamination sources not specifically noted by code. Observed pitchers of water stored outside and in dining room with top open. Ensure water is protected from physical contamination from environment. |