|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
Repeat: 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 onions cooked at 9 AM with temperature of 51F at 4 PM. Item did not cool within time parameters. CDI, item discarded by PIC. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of chlorine and water mix and windex not labeled. CDI, items labeled by PIC. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat: 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 cooked onions cooling in covered deep container and beef tightly packed in container. Observed chicken salsa cooling at ambient temperature in deep buckets. EHS explained to PIC that correct methods are used when cooling foods, including using shallow pans and active stirring during cooling process. EHS also explained that foods cooling at ambient temperature need to be moved to walk in cooler when 135F is reached. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed prepared frozen meat cooling at ambient temperature under prep table near meat prep sink. Temperature of beef at 31F. CDI, item moved to drawer cooler. |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of sour cream and various sauces with no label in reach in cooler. CDI, items labeled. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of plantain stored in boiler room on floor. CDI, items relocated to shelves in dry storage. |