|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed bags of unwashed onions stored above sliced mushrooms in walk-in cooler. CDI- items were reversed. |
|
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 sliced lettuce and sliced tomatoes that had no change in temperature in 25 minutes. Items were sliced and placed in prep cooler to chill at the beginning of shift. CDI- items were placed in walk-in freezer to further chill. |
|
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 sliced lettuce and sliced tomatoes cooling in prep cooler. Prep coolers are not used to cool product. CDI- Items were placed in walk-in cooler to properly cool. (0 point) |