| 16,17,18 cooking, reheating, cooling |
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0 |
| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
out |
A large container of Menudo soup made prior day and in refrigerated storage was observed at time of inspection to have a temperature of 70 degrees, Proper Cooling Methods include shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath. Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less.
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The Menudo soup was discarded during the inspection. Proper cooling methods and cooling time discussed. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Salsa observed in the refrigerated storage unit observed to not be date marked at time of inspection, Date Marking; 6 days beyond the day of creation. |
Salsa observed in the refrigerated storage unit was discarded. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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0 |
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
Two storage freezers observed to have heavy ice buildup with flaking and falling ice landing on food in storage at time of inspection. |
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Core (C) |
0 |