|
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 2 large containers of briskets that were cooled improperly from an event last night. Product ranged between 49 deg F - 63 deg F. CDI: briskets were discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed briskets inside reach-in cooler from an event last night not date marked. CDI: briskets discarded.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed gallon of milk opened on 5/3 that had expired 7 day date mark. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
General Comment:
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 briskets in two separate containers that had cooled from yesterday in large batches wrapped in foil and stacked. CDI: discussed proper cooling methods; briskets were discarded. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
Yes |
General Comment:
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed only dial thick probe thermometer available for use. Provide thin probe thermometer.
Verification required by 5/17/18 |