|
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 cream cheese prepped earlier that morning cooling in back reach in cooler; no change in temperature in 30 minutes. CDI - Cream cheese taken to freezer to cool rapidly. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham, chicken, and other TCS foods cold holding 53F and above in reach in located in back prep area. All items marked for personal use; no customer food will be placed in reach in until it can be repaired/replaced. Verification in 10 days required to ensure reach in cooler can cold hold at 41F or below. |
|
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 cream cheese packed densely in large container cooling in reach in cooler at 55F ambient temperature. CDI - Cream cheese taken to freezer to cool rapidly.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed reach in cooler located in back prep area holding at 55F and increasing. Verification in 10 days required to ensure reach in cooler can cold hold at 41F or below. |