|
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 pasta cooling greater than 2 hours at 75 degrees , Observed meat sauce cooling at insufficient rate to meet cooling parameters. CDI cooling method changed. |
|
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 numerous pastas not date marked and marina sauce labeled as meat sauce . CDI products labeled. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 meat sauce cooling in too great of volume and spaghetti cooling in too great of volume and tightly covered. CDI moved spaghetti to sheet pans and too freezer and proper cooling achieved. Meat sauce move to shallower pans and proper cooling achieved. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed meatballs and vegetable lasagna thawing on counter . CDI moved to walk in to properly thawed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed numerous gaskets in need of replacement on older pieces of equipment. -0 points- |