|
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 41F. -P: Vegetable broth at sushi station 44 F from previous day. Large lexan of grits 53 F from overnight. Grilled chicken 44 F from overnight. CDI- all voluntarily discarded. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Rotisserie chickens on hot counter holding at 118 F. CDI- all rotisseries in the section voluntarily discarded. |
|
21
|
0
|
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: Found small pans of kimchi, pork at sushin station not date marked in holding unit. Found pans of grits, chicken broken out from larger batch not date marked. All containers of food must be date marked with date of large source batch. CDI- allowed to date. |
|
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: Found grits, vegetable broth, grilled chicken still in cooling process from previous night. All foods were in large lexans, covered, and in dense volume. Found smaller quantities of roasted corn, ham covered while still cooling from processing. CDI- uncovered, placed in blast chiller for rapid cooling.CDI- discussion with PIC, discard of items from previous day. |