|
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 2 briskets cooling in the WIC (walk in cooler) wrapped in foil cooling at a rate of 0.1 and .075 degrees per minute. Food cooling needs to cool at a rate of 0.12 degrees per minute from 70 degrees to 41 degrees. CDI (corrected during inspection)PIC(Person in charge) will ice briskets during cooling to ensure proper cooling rates. Also PIC needs to monitor cooling by checking temperatures during the cooling process. Chili or any food cooling should be cooled in the WIC or other approved methods. See #31 1.5 pts |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 1/6 pan of pulled chicken in the hot cabinet at 120F. CDI by reheating in the oven to 167F 0 pts |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 wrapped briskets in the WIC and covered chili in the bottom of the prep cooler. Use only approved methods and equipment to cool foods. 0.5 pts |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
Yes |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices - PF Observed no chlorine test strips for the under counter dish machine. CDI PIC has test strips at his other restaurant in Davidson and will have them here by tomorrow. |