|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produced stored above washed/ready-to-eat produce in walk in cooler. CDI - PIC relocated washed produce to correct storage order. |
|
18
|
1.50
|
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 hummus cooling in walk in cooler. Hummus had 2 degree temperature change in 32 minutes; not meeting cooling parameters. Hummus made at 8:50 am. CDI - Employee took all containers of hummus to walk in to cool rapidly. |
|
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 Observed cooked chicken on sheet pans in walk in cooler without date mark. CDI - Date mark placed on both pans of chicken. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 hummus in deep pans covered with plastic wrap cooling in walk in cooler. CDI - Employee took all containers of hummus to walk in to cool rapidly.
REPEAT. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed shallow pans wet stacked in clean dish area. |