|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed pico de gallo cooling in a high volume ~5 gallon cambro in the walk in cooler change in temperature from 50F at 1:40PM to 49F at 2:40PM. CDI- item split into 2 shallow pans where product was approximately 2 inches deep to allow product to cool more effectively. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items in hot well and in hot box hot holding below 135F (see chart). CDI- items were placed on grill to reheat to above 165F. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items cold holding above 41F in line coolers (see chart). CDI- items were transferred to walk in cooler for cooling. Improvements made to cold holding since last inspection. |
|
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 grilled onions at 130F cooling in flip top cooler and pico de gallo in a 5 gallon container in the walk in cooler not cooling within parameters. CDI- pico de gallo transferred to 2 wide containers to cool more effectively; onions were placed back onto the grill for reheating/hot holding. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers stored clean and stacked while wet. |