|
11
|
0
|
Food in good condition, safe and unadulterated |
Yes |
No
|
No |
3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Found tomatoes and peppers moldy and soft in produce cooler. CDI- voluntarily discarded. |
|
16
|
0
|
Proper cooking time and temperatures |
No |
No
|
Yes |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P: short ribs braised, cooled, then finished at later date. No procedures or approval for non-continuous cooking of short ribs on site. EHS left application for non-continuous cooking with PIC. To be completed and returned within 10 days for review and approval. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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: Found potato soup from overnight 64F in walk-in cooler. CDI- voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found Polish ham and other similar meats held past 7 day maximum. Dated from May. Found tomatoes and other cooked vegetables saved for stock dated 5/28. CDI- All voluntarily discarded. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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: Potato soup from overnight found cooling in high volume and density, tightly covered. Potato soup did not meet cooling parameters. See #18 above. Squash soup cooling enclosed on cart at 77F. CDI- soup moved to walk-in cooler and placed in shallow pan, reach 50F in 30 min. |