|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed lettuce in walk in cooler cooling approx. 5 hrs acc. to PIC that were 44 degrees. As rule changed 1/1/19 and food was below 45 degrees, no points taken for this inspection. CDI- Corrected by instruction. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce on service line at 45 degrees. As rule changed 1/1/19 and food was 45 degrees max. no points deducted today. |
|
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 deep pans in use to cool lettuce from room temp prep. Recommend using ice baths or flat pans or other effective cooling methods to ensure lettuce can chill to 41 degrees within 4 hrs of cooling. CDI- Corrected by instruction. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large number of pans being tight stacked while wet. (repeat) |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed dish rack in dish area badly peeling, needs re-coating or replacing. |