|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed raw produce such as lemons and limes stored above ready to eat food products such as sauces and other items. Produce was moved to the other side of cooler, where it is stored with unwashed vegetables. |
|
18
|
1.50
|
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 45F. -P Observed container of rice left to cool overnight in a covered, deep, bus tub. Item was 65F and was discarded. Utilize proper cooling methods, such as increasing the surface area through methods such as spreading the product on sheet pans, and leaving the item uncovered so that heat is able to escape. |
|
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 rice left in the walk in cooler in a packed, deep, tightly covered bus tub. Item was 65F after more than 7 hours and was discarded. EHS recommends cooling products such as rice on sheet pans, where the prodcut is spread out and air flow is greatly increased. Items must be left uncovered while cooling to allow heat transfer, stirring should also be utilized to ensure that an even cooling rate is applied to all portions of the product, reducing the chance for a hot section on the interior of the product. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed ceiling tiles in the restrooms and mop sink area that are not smooth, durable and easily cleanable. |