|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed several cut grape tomatoes in cooling process, covered, in WIC but items only dropped 1 degree in 28 minutes. CDI - Items taken to freezer for faster cooling. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed several portioned out cups of cut cantaloupes and cut grape tomatoes in cold drawers maintaining temperatures 46F-47F. Items just prepared. CDI - Items taken to WIC for cooling. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 several containers of cut grape tomatoes in cooling process, covered. CDI - Items uncovered. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed walk-in freezer heavily freezing over with ice covered all items. Facility has put in a work order for it and the repair person arrived while on site.
No signature needed due to COVID-19 guidelines. |