|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed tuna not meeting cooling rate (see temperature chart). CDI-plastic wrap was removed from tuna for rapid air flow. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed sweet potatoes and green beans that were recently cooked from oven and placed on TPHC without a time stamp indicating the start and end time. CDI-Food employee placed time labeling on items |
|
33
|
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 tuna cooling in reach in cooler with plastic wrapping covering product. Also observed large container of sesame noodles that were cooked an hour prior cooling at prep line cooler. Prep line coolers are not meant to cool food items. CDI-PIC removed plastic wrap from tuna and placed noodles in freezer for rapid cooling. |