|
18
|
0
|
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 ground beef patties cooling in walk-in cooler with no change in temp in ten minutes. Also, according to the sticker. Cooling began at 6:33 am. The time of temp was 10:46 am. CDI- Item was discarded into trash. Other containers were dated for later times and had time to cool. Adjustments were made to containers to allow them to cool. |
|
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 container of sliced lettuce in prep cooler that was 46 F. Lettuce was prepped on 7/22. CDI- Container of sliced lettuce discarded into trash. REPEAT |
|
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 Observed several containers of ground beef in walk-in cooler that were cooling in covered, plastic containers stacked on top of each other. CDI- PIC corrected items that were cooling by unstacking, and uncovering product. |
|
42
|
0.50
|
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 stacks of containers that were stacked wet. CDI- Containers were unstacked and allowed to air dry. |