|
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 a large pan of Taco meat in walk-in cooler that had no change in cooling temp in 15 minutes (Temp was 100 F). PIC stated that item was prepared around 10 am. CDI- reheated to 165 F, and separated into two shallow, uncovered pans to properly cool. |
|
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 a large pan of taco meat packed into a four inch deep pan (covered) while cooling. CDI- Product was separated into two shallow, uncovered pans (after reheating) to properly cool. |
|
38
|
0
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee packing boxes of food without wearing a hair restraint. CDI- employee put on a hair restraint. (0 points) |