|
20
|
0
|
Proper cooling time & 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 blanched fries in walk-in cooler cooling at a rate too slow to meet cooling parameters. Product prepared @10:30am. Product covered with ice but after 50 min time interval, minimal temperature change. CDI: Education provided and product submerged into ice baths and shallower portions for more rapid cooling.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed lettuce/tomato in walk-in cooler cooling at a rate too slow to meet cooling parameters. Product prepared @10:45am. CDI: Education provided and product uncovered for more rapid cooling. Observed romaine lettuce cooling in reach-in portion of salad make table. Product prepared 10:45am. Product uncovered but after 50 min time interval, minimal temperature change. CDI: Education provided and PIC separated product into shallower portions and submerged into ice bath for more rapid cooling. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed boiled egg being held above 41F in salad make table. Food employee stated product prepared 04/06/25. CDI: Education provided and PIC voluntarily discarded product. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed sheppard’s pie mix being held in 1-door reach-in cooler with no date label. Food employee stated product prepared Sunday, 04/06/25. REPEAT VIOLATION. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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
Observed blanched fries cooling in walk-in cooler in plastic bus tubs in large batches. Product covered with ice but after 50 min time interval, minimal temperature change. CDI: Education provided and product submerged into ice baths and shallower portions for more rapid cooling. Observed lettuce/tomato cooling in walk-in cooler in covered metal insert pans. CDI: Education provided and product uncovered for more rapid cooling. Observed romaine lettuce cooling in covered cambro container in reach-in portion of salad make table. Product uncovered but after 50 min time interval, minimal temperature change. CDI: Education provided and PIC separated product into shallower portions and submerged into ice baths for more rapid cooling. |