|
20
|
1.50
|
Proper cooling time & 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 41F. -P.
Observed several stacked pans of macaroni and cheese prepped at 2am between 44F-48F at 10:35am.
CDI- Macaroni’s voluntarily disposed. Cooling methods discussed with staff. (-1.5) |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed macaroni and cheese cooling in lowboy dated 07/01, but intention is not to mark for expiration date. PIC confirmed correct prep date, which they oversaw this morning.
CDI- Failed cool macaroni’s disposed, cooled macaroni dated 06/29. (-0) |
|
33
|
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 two rows of lidded macaroni and cheese stacked 6 containers high in lowboy, with front stack failing to reach 41F within 6 hours. EHS advises staff not to overfill lowboy and flow airflow, or stack so many containers on top of each other, which prevents cooling. (-0.5) |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed sanitizer being used at slicer and prep top was cloudy and soiled with debris.
CDI- Sanitizer refilled with new sink and surface at 1000ppm and re-sanitized. (-0) |