|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P) All foods must be cooled from 135 to 70 in 2 hours or less, and from 70 to 41 in the next 4 hours or less. Beans were holding at 48F and were made this morning about 7:00 a.m. Beans were discarded during the inspection. Beef that was made yesterday was 47F. Beef was discarded during the inspection. Use methods such as smaller quantities, ice baths, active stirring, and ice wands to facilitate rapid cooling. Always monitor the process with a thermometer. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Place dates on all foods cooked proteins , chopped tomatoes, Salsa, and an open pack of deli ham were not date marked. Products discarded or dates added during the inspection. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf) - When time is used as a public health control (TILT), there shall be written procedures to guide the process, and the items held outside of temperature control shall be time-stamped. Mayonnaise that was labeled “refrigerate after opening” was left on the counter. The mayonnaise was 75°F when checked. When TILT procedures are used, all TCS food items not used within the four hold time must be discarded. Mayonnaise discarded. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) - Cool foods quickly, as described above. All foods that did not cool were discarded. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) - Do not allow the ice scoop handle to come in contact with the ice. |