|
18
|
0
|
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 41F. -P Observed noodles cooling in walk-in cooler- product remained at 55F over 40 mins. CDI: Education provided and PIC spread out product and placed directly in front of fans inside walk-in cooler for rapid cooling. Observed garlic/oil mixture cooling in bottom portion of make table- product remained @54F over 40 mins. PIC stated product prepared @1pm. CDI: Product moved to walk-in cooler for rapid cooling. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed noodles being held above 41F in bottom portion of make table. PIC stated product prepared 08/10/21. CDI: PIC voluntarily discarded product. |
|
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 garlic/oil mixture cooling in bottom portion of make table. Unit designed for cold holding, not cooling. CDI: Education provided and PIC moved product to freezer for rapid cooling. |
|
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 both gaskets torn on doors of make table. |