|
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 3 - 4 inch pans of cheese sauce cooling in the freezer at a rate of 0.4 degrees/minute. Roasted veggies in a 1/3- 4 inch pan in the bottom of the prep cooler not cooling properly. Temerature did not change in 30 minutes. CDI (corrected during inspection) Cheese sauce split into 2 inch pans and roasted veggies put in the walk-in cooler. Rate of cooling needs to be 0.54 degrees/minute for the first two hours from 135F to 70F and 0.12 degrees/minute for the next 4 hours from 70F to 41F. Large briskets 10-12 pounds should be checked during coolng for proper rate of cooling. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in the salad prep cooler above 45F. (see temp chart) Cooler had come unplugged. CDI by pulling all items and placing them in the walk-in freezer to cool down. Discussed having plug checked and oulet checked so this can't happen again. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Ensure proper cooling methods are followed as instructed in item #18. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C Observed build up behind the dish machine and on the pipes and floor drain under the dish machine. Also noted build up on the outsides of the dry storage bins under the rack of clean dishes across from the dish area. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.13 Receptacles - C Observed both dumpsters with holes or rusted areas that leak. Replace both dumpsters. |