|
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 fries sitting out after being blanched. Fries were blanched around 2 hours ago and they temped at 83F. There were multiple batches on the speed rack. Process is to blanch and then let them sit out for 2-3 hours. They were immediately moved to walkin cooler to rapidly chill. They fell to 67F quickly. Discussed process with manager and advised they must reach 70F within 2 hours so he has to move the speed rack to the cooler sooner to get the fries down to 70F within the time frame. Verification required. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one pan of blanched fries on ice beside the fryers. They temped at 55F. More ice was added to the pan. They were dropping by the end of the inspection = 45F-49F. If you do not wish to move to a 4 hour time hold (Time as a public health control), you must be able to keep all the fries at 41F or lower. Monitor with your thermometer. Verification required. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
Yes |
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 Fries were sitting out at room temperature. Discussed proper cooling process. Moved to walkin cooler to rapidly chill. Fell to 67F quickly. Verification required. |
|
35
|
0
|
Food properly labeled: original container |
No |
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 starch without a label. Labeled during inspection. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed bag of employee’s candy on the prep table. Moved to bottom shelf during inspection. |