|
20
|
1.50
|
Proper cooling time & 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. Found pans of meat sauce cooling at rate of 11.0 F / hour in loaded blast chiller. CDI- methods changed. See #33 on this report. Sauce dropped to 56.0 F within an hour. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P : Meatballs 119.0 F at Deli station. CDI- discarded. Carrots 99.0 F at hot service line. CDI- voluntarily discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found American cheese 43.0 F in cold drawer at grill. Found Cole’s slaw pans (2) 47.0 F and 44.0 F in cold unit that is not functioning. Found portioned salsa 46.0 F at grill area. CDI- discarded voluntarily.Do not use equipment that is not in repair. CDI- Cole slaw discarded voluntarily. Cheese moved to blast chiller. |
|
33
|
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: Meat sauce cooling at a rate of 11.0 F /hour in small blast chiller. Chiller was full of cooling foods over 150.0 F in addition to meat sauce. Stir sauces during cooling process to facilitate faster cooling. CDI- pans of sauce moved to walk-in freezer. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Cold unit at serving line is not working per line staff. Unit was in use during inspection. Do not use equipment that is not in good repair. |