|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Purée green beans and purée bread with milk cooling too slowly to reach 41F within 4hours of prep. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Broccoli puree cold holding at 41F in the middle but 43F around the edge. Maintain TCS foods in cold holding at 41F or less. -P CDI, food moved away from the door. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Green bean puree and bread purée with milk cooling in a lidded, plastic container in the front of the reach in cooler. 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 CDI, pans vented and moved to the walk in cooler. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-202.15 Can opener is screwed together and the blade is not easily removable. Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Wall under the mechanical ware washing machine and behind the handwashing sink damaged. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. |