|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 spring mix in prep cooler that was prep this morning. There was no change in temperature in a 12 minute time span. CDI- Item was placed in walk-in cooler and allowed to chill. |
|
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 unsalted butter, ,ground beef and chicken breast stored in prep cooler above 41 F. Ground beef and chicken breast were stored in cooler overnight. CDI- Ground beef and chicekn breast were discarded. Butter and other items were taken to walk-in cooler. It was determined that cooler was unplugged. REPEAT. Procedures are in place to prevent this. Line check on temperatures was not done by PIC this morning. |
|
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 spring mix tightly packaged while cooling in prep cooler. CDI- Items were loosened, and placed in walk-in cooler to further cool. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some knife grooves in cutting boards at prep cooler (needs resurfacing). |