|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P -- Observed refried beans cooling in the walk-in cooler at 75°F for over two hours. TCS foods shall cool within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F or less. The manager voluntarily disposed the refried beans to correct the violation. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding - P -- Observed several hot dogs all reading below 135 degrees F on the roller grill (115°F-116°F) Store TCS foods at 135°F or above when hot holding. The hot dogs were voluntarily disposed to correct the violation. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To- Eat Time/Temperature Control for Safety Food, Date Marking - Pf -- (0 POINTS): Observed opened sausages and bologna that were not date marked. Ready-to-eat, TCS foods shall be date marked not to exceed 7 days from preparation/opening. Because the manager did not know when the foods had been opened, they were voluntarily disposed of to correct the violation. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - Pf -- Observed refried beans completely covered in the reach-in cooler. The refried beans did not meet the required cooling parameters due to the cooling method. The following are effective means to properly cool food: (1) Placing the food in shallow pans, (2) Separating the food into smaller or thinner portions, (3) Using rapid cooling equipment, (4) Stirring the food in a container placed in an ice water bath, (5) Using containers that facilitate heat transfer, (6) Adding ice as an ingredient, or (7) Other effective methods. When food is placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. The refried beans were voluntarily disposed of to correct the violation. |