|
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 pureed potatoes cooling at a rate of .517 in walk-in cooler. They were in the cooler for a total of 1.5 hrs so they were divided into 2 smaller pans to rapidly chill.
Observed cherry tomatoes sitting out cooling. They did not decrease in temperature in the hour they were out. Moved to refrigeration. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed clarified butter, truffle butter and unsalted butter sitting out at room temperature. Discarded two and moved truffle butter to TPHC. Template sent via email.
Observed cut prime rib, cooked mushrooms, and caesar dressing in prep units above 41F. They were discarded or moved to walk-in to rapidly chill. It was determined that these items were left out too long before stocking between the walk-in cooler and prep unit. Reach-in cooler at barista station is holding creamer, milk, chai at 44F. Return visit required. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed hot pickled cucumbers beyond 7 day time frame. They were discarded. Facility will move to cold pickling. |
|
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 pureed potatoes in walkin cooler in a large container, cut ribeye in covered, plastic containers, aioli in covered, stacked plastic containers. Facility cracked lids and unstacked cooling items. Potatoes were divided into two shallow pans. Observed cherry tomatoes sitting out cooling. They were not adequately cooling so they were placed in a cooler. Observed tomatoes just cut today placed in prep unit top before they reached 41F. Moved to walk-in cooler to rapidly chill to 41F. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed spices stored next to the hand sink on the cook line. Relocated away from hand sink. |