| 16,17,18 cooking, reheating, cooling |
in |
|
|
|
0 |
| 16,17,18 18 Cooling time and temperature |
in |
|
|
|
0 |
| 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 breakfast foods such as gravy and sausage patties stored in double door cooler during the cooling out of temperature. Foods were temperature checked at 89-95 degrees. Product was past the two hour window. |
|
Priority (P) |
0 |
| 30,31 Food temp controls |
in |
|
|
|
0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
|
|
|
0 |
| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
out |
Observed breakfast food items stored in sealed and deep containers during the cooling period located in the double door cooler. |
|
Priority Foundation (PF) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed trash, debris, and spillage build up on the floor inside the walk in coolers |
|
Core (C) |
0 |