|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sour kraut was cold holding on prep surface without refrigeration at 54 degrees F. Explained in detail that sour kraut is required to be properly refrigerated or hot held. CDI- Facility placed sour krauts in freezer for a cool step as a corrective action. -1.5 points. |
|
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 chicken Caesar salads cooling improperly inside walk-in cooler
stacked and covered. Observed turkey sandwiches cooling in walk-in on sheet rack covered tightly in plastic wrap. Suggested
when cooling on racks to spread out more and store on rack every other shelf to provide more space for proper cooling. Recommended that the facility utilize the freezer to jump start cooling. Will speak to management about implementing a risk control plan for proper cooling methods. REPEAT - 1 point. |