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.
Cooling - Cooked potentially hazardous food was not cooled in accordance with the Food Code.
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.
Equipment not maintained free of encrusted grease/soil deposits
Comply by : Dec 31, 2019
OBSERVATIONS & CORRECTIVE ACTIONS: Observed brown buildup on metal above dish machine.
Hot Water and Chemical - After being cleaned, equipment food-contact surfaces and utensils are not sanitized in accordance with the Food Code.
Comply by : Oct 05, 2019
OBSERVATIONS & CORRECTIVE ACTIONS: Observed dish machine to dispense chlorine at 0 ppm. Establishment does not have a three-compartment sink.