|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
Yes |
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 Observed refried beans and noodles cooling in the walk in cooler. Both items had been cooling for approximately 1.5 hours and were still above 70F. TCS foods must be cooled to 70F or below within 2 hours. CDI- Noodles and beans were spread into smaller portions with more surface area and placed back on speed racks.
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 large containers of cut tomatoes, pico, and corn salsa all at 42F - 43F. All had been prepared yesterday. TCS foods from ambient temperatures must cool within 4 hours. VR- A verification visit will be made to facility. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, lettuce, and hot brine onions cold holding above 41F in the prep top coolers. A bottle of tomatillo salsa was stored on the shelf above the grill at 70F. Several portioned bowls of pasta salad and slaw were stored in the prep top cooler at 53F. TCS items must be maintained at 41F or below while in cold holding. CDI- Tomatoes and onions discarded as they had been in the cooler since yesterday. The pasta sides, slaw sides, and tomatillo salsa were placed on TPHC. PIC filled out TPHC forms for these items today. Repeat violation. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility holding TCS garnish items on TPHC. Items had time stamps but no written procedures were available. CDI- TPHC form filled out by PIC today. |
|
31
|
0
|
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 refried beans cooling in the walk in cooler in a thick portion. Beans were not being stirred during cooling process. Noodles were also in a thick portion. Cut tomatoes, pico, and corn salsa were all in the walk in cooler from yesterday. Items were 42F - 43F. Cut melon was cooling in the walk in cooler tightly covered in plastic wrap and with a lid. Ensure all TCS items including items from ambient temperatures are cooled within the correct cooling parameters. CDI- Noodles and beans were placed into smaller portions with more surface area. Cut melon was uncovered. A verification visit is being made to facility for cooling. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed fish thawing in water at 75F. Water must be 70F or below when thawing. |