|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 beef and guisas cooled improperly guisas still 53 degrees after 8 hours and beef still 75 degrees after greater than two hours. Observed chorizo cooling in too great of volume and covered at insufficient rate to meet cooling parameters. CDI discarded beef and guisas. Chorizo corrected by changing cooling method. |
|
31
|
1
|
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 chorizo cooling in too great of volume and covered at insufficient rate to meet cooling parameters. CDI moved to two sheet pans and placed in one layer and took to speed rack in freezer proper cooling achieved. See chart above. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils stored in water measuring 120 degrees. CDI took utensils to be washed . |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Quat kit missing scale so it cannot be used to measure sanitizer. 10 day verification required. |