|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 undated cream cheese in one of the walk in units. CDI: Cream cheese discarded. REPEAT. Great improvement shown since the previous inspection, as there was only one undated item today, and points were de-escalated accordingly. |
|
31
|
0.50
|
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 two large containers of cooked cream sauce (around 150F) cooling in deep metal containers ona speed rack in the walk in. Observed freshly cut melons cooling in tightly wrapped container in walk in unit. CDI: Cream sauce placed in ice bath to begin rapid cooling process and melon pan vented to facilitate rapid cooling. |