ROUTINE INSPECTION
Note: Discussing cooling procedure and time as a public health control (TPHC).
2 reported violations
- K14: Food contact surfaces clean, sanitizedCritical
Observed employee washing containers at warewash sink and skipping the entire step of sanitization. Warewash sink was not set up. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Operator directed to rewash utensils.
- K09: Proper cooling methods
1. Found mac and cheese cooling in plastic bags and being tied up. 2. Found container of mac and cheese cooling on counter top with plastic wrap fully covering container. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.