| 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 |
Observed left over prepared foods from the previous day of cooking out of temperature during the cooling process. The eternal temperature of left-over prepared foods from previous day was 51'-59'. |
Products discarded during inspection. |
Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
out |
Observed double door cooler not properly holding cold foods to a maximum of 41'. Food products were temperature checked at 45'-47' that was stored in the double door cooler. |
Observed some products discarded and some products moved to walk in cooler. |
Priority Foundation (PF) |
0 |