|
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 cooked mushrooms cooling at a rate of 0F/min. CDI: Items placed on ice to rapidly cool. Proper rate achieved.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed prepped chicken cooling in cooler drawer at rate of 0F/min. CDI: Ice placed on items to rapidly cool. Item under 45 by end of inspection. |
|
23
|
0.50
|
Consumer advisory provided for raw or undercooked foods |
No |
No
|
Yes |
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed salmon asterisked while facility stated that they fully cook all salmon. Observed consumer advisory to only include reminder, no disclosure. VERIFICATION REQUIRED |
|
31
|
0
|
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 cooked mushrooms and onions cooling in reach in while tightly covered. Observed raw chicken that was prepped, cooling in cooler drawer while tightly covered. CDI: Mushrooms and onions put on ice, and bag of ice placed on chicken to rapidly cool items. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans stored as clean. CDI: pans separated for air drying. |