|
18
|
0
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
Repeat: 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 Ahogao and empanada filling cooling at low rate. PIC states items have been in the coolers for an hour. CDI, items relocated to smaller containers and placed in freezer. No point escalation due to incorrect cooling methods being used. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce and ahogao cold holding above 41F at prep unit. PIC states lettuce was just placed in unit and ahogao is from the previous day. CDI, lettuce moved to walk in to cool and ahogao discarded by PIC. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat: 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 ahogao cooling with no active stirring. Observed empanada filling cooling in covered tightly packed container. PIC states foods were cooked this morning around 9AM. Observed no temperature monitoring during cooling. CDI, ahogao relocated to smaller containers and active stirring. Empanada filling relocated to smaller containers, uncovered and placed in freezer. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area.
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door at kitchen left open. |