|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sausage patties in ice bath holding at 50F. Observed lettuce overstacked in flip top unit holding above 45F. CDI: Sausage patties and top portion of lettuce were sent to walk in and uncovered to facilitate rapid cooling below 45F. |
|
22
|
2
|
Time as a Public Health Control: procedures and records |
Yes |
Yes
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed butter on TPHC with no time label. PIC stated that butter began time when eggs began time, and eggs were labelled for 7:30 AM. Observed PIC taking eggs to walk in unit for cooling before TPHC limit was reached. CDI: Butter allowed to use same time stamp as eggs, since they went out at the same time, and PIC was informed that once an item is placed on TPHC it cannot be cooled for use at a later date. Eggs voluntarily discarded. REPEAT. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chili cooling in an insufficient ice bath in the walk in with lids left on. Observed BBQ prepared earlier today cooling in a flip top unit rated for holding. CDI: Lids were removed and ice bath was refilled to fully immerse containers of chili. PIC also periodically stirred chili to help process. After intervention by EHS, chili began cooling at a rate of 0.6F/minute, greater than the required 0.54F/min. BBQ was sent to walk in unit and uncovered for rapid cooling. REPEAT. |