Cooling methods not in accordance with time and temperature criteria as specified in the Food Code
Comply by : Dec 31, 2019
RECOMMENDED RESOLUTION: (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of food being cooled:
(1) Placing the food in shallow pans;
(2) Separating the food into smaller or thinner portions;
(3) Using rapid cooling equipment;
(4) Stirring the food in a container placed in an ice water bath;
(5) Using containers that facilitate heat transfer;
(6) Adding ice as an ingredient; or
(7) Other effective methods.
(B) When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:
(1) Arranged in the equipment to provide maximum heat transfer through the container walls; and
(2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the food.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed cooling foods inside the reach-in cooler with condensation on lid. Person in charge discarded foods at time of inspection - foods cooling for more than four hours.
3-501.14
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
CRITICAL
Corrected On Site
RECOMMENDED RESOLUTION: (A) Cooked potentially hazardous food shall be cooled:
(1) Within 2 hours from 57°C (135°F) to 21°C (70°F); and
(2) Within a total of 6 hours, from 57°C (135°F) to 5°C (41°F) or less, or to 7°C (45°F) or less as specified under ¶3-501.16(A)(2)(b).
(B) Potentially hazardous food shall be cooled within 4 hours to 5°C (41°F) or less, or to 7°C (45°F) as specified under ¶ 3-501.16(A)(2)(b) if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.
(C) Except as specified in ¶ (D) of this section, a potentially hazardous food received in compliance with laws allowing a temperature above 5°C (41°F) during shipment from the supplier as specified in ¶ 3-202.11(B), shall be cooled within 4 hours to 5°C (41°F) or less, or 7°C (45°F) or less as specified under ¶ 3-501.16(A)(2)(b).
(D) Raw shell eggs shall be received as specified under ¶ 3-202.11(C) and immediately placed in refrigerated equipment that maintains an ambient air temperature of 7°C (45°F) or less.
OBSERVATIONS & CORRECTIVE ACTIONS: Observed scrambled eggs and sausage links inside the reach-in cooler to not be meeting the time and temperature criteria for cooling. Refer to temperature log. Person in charge discarded foods at time of inspection.
4-601.11
Equipment not maintained free of encrusted grease/soil deposits
Comply by : Dec 31, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed brown buildup on metal above dish machine.
4-703.11
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
CRITICAL
Comply by : Oct 05, 2019
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: Observed dish machine to dispense chlorine at 0 ppm. Establishment does not have a three-compartment sink.