|
20
|
0
|
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 and tempt blue berries at 117F after 1hour of cooling. Discussed with PIC to separate in smaller portions, use shallow metal pans to allow the release of heat and send to freezer for approximately 15 to 20 minutes to meet cooling parameters. PIC changed to smaller metal pans and sent to freezer. |
|
22
|
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 TCS foods in bottom reach in tempted between 45F to 44F. PIC discarded foods in bottom reach. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods
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 and tempt blue berries at 117F after 1hour of cooling in deep pan. Discussed with PIC to separate in smaller portions, use shallow metal pans to allow the release of heat and send to freezer for approximately 15 to 20 minutes to meet cooling parameters. PIC changed to smaller metal pans and sent to freezer. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food service worker wearing a watch. Discussed with PIC jewelry prohibition and asked PIC to have food service worker to removed watch. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet pans stacked and stored on shelving. PIC removed wet pans and sent to dish room to airdry. |