|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 (B) Cooling (P): Container of cut melon at front melon bar cooler that had been cooling for over 4 hours measured 43 F. Time/Temperature Control for Safety (TCS) food shall be cooled within 4 hours to 41 F or less if prepared from ingredients at ambient temperatures. CDI: Food voluntarily discarded. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf): Container of cut melon (mentioned above) cooling in plastic container with tight lid. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled placing the food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment, stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient, or other effective methods. CDI: Food that did not meet time/temperature parameters for safe cooling was voluntarily discarded (see above). Cooling methods, such as allowing cut melon to cool uncovered until it reaches 41 F or less, were discussed with PIC. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pests (C): Remove dead insects from walls of toilet stalls in women's employee restroom. Dead or trapped insects and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. |