|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 chicken and rice cooling on counters at a rate too slow to meet cooling parameters. See violation #33 and temperature chart for details. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling. REPEAT VIOLATION. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 chicken and rice cooling on counter in dry storage area. EHS recommended product go into walk-in cooler when product reaches at or just above 135F and to leave product open or vented. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling. REPEAT VIOLATION. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed hot water knob stripped on back hand sink. |