| 16,17,18 cooking, reheating, cooling |
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| 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. |
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Observed 5- 32 oz. containers of cooked white bean soup (no lids) stored on the kitchen counter and measured 97F when using inspector's probe thermometer. PIC noted the product was cooling and places it in the cooler at 70F. |
Per PIC, the product was made 1.5 hours prior to inspection. The PIC immediately moved the product to the cooler to rapidly cool. |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Observed the following products not maintained at 41F or less when using inspector's probe thermometer: Grab n go coolers- meatloaf 47F, stuffed cabbage 45F, pimento salad 55F, bruschetta chicken 44F, and pasta salad 49F. |
Per PIC, the items were made around 11 am this date and PIC removed them from the coolers and placed them in the freezer to rapidly chill. |
Priority (P) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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Observed employees actively preparing foods and not wearing any type of hair restraint. |
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Core (C) |
0 |