|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Scrambled eggs that began cooling at 8:30am observed to be 73F at 10:30am. Purée sausage patties cooling too slowly to reach 41F within a total of 6hrs. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. CDI, scrambled eggs voluntarily discarded. Purée sausage patty bag opened and moved to a separate area in the reach in freezer. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Scrambled eggs cooling in a thick portion, in a partially covered container, and directly underneath a bag of cooling purée sausage. Purée sausage cooling in a tightly sealed plastic bag directly above cooling scrambled eggs. 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, method corrected. See item #20. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floor and wall tiles damaged in the facility. Wall paint peeling at the chemical tower at the 3 comp sink. Ceiling tiles damaged and missing in the bathroom. 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. |