|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
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 big pot of spicy soup with a temperature of 58F from yesterday. PIC stated that item had not be moved from the walk in cooler. CDI- PIC voluntarily discarded item. |
|
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 a big pot of spicy soup with a temperature of 58F from yesterday. Suggests that facility use ice baths or ice wands to cool such big quantities of food. CDI- PIC voluntarily discarded soup. |
|
37
|
1
|
Contamination prevented during food preparation, storage and display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of beef broth stored on the floor in the walk in cooler. CDI- PIC relocated items off the floor. REPEAT. |