|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed fried chicken with out date marking requirement in walk-in cooler. PIC stated that the product was made yesterday. CDI - Product date marked. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT: 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 several TCS foods such as water chestnuts, baby corn and cooked shrimp cooling inside flip top unit and lowboy reach-in cooler. Refer to temperture chart. PIC stated that these items were prepped an hour before EHS arrival and then immediately placed into respective units. CDI - PIC took products to WIC to quickly cool down. EHS observed temperatures drop down towards 41 F after 20 minutes. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking. Observed employee foods stored with retail foods inside lowboy reach-in cooler and walk-in cooler. CDI - PIC removed items to designated employee area. |