|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P TCS foods such as rice, cheese, salsa, cooked squash, and raw eggs in walk in coolers holding at 44F - 47F. CDI - Many foods were prepared just hours earlier and were iced down to cool while waiting for a service technician to look at the walk in coolers. Other foods held above 45F for more than 4 hours were discarded. VR - Will return within 10 days to verify walk in cooler is hodling food below 45F. |
|
31
|
0.50
|
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 Frozen shrimp were thawed, their temperature rose,and staff placed them in the walk in cooler to cool. Shrimp cooling in large deep container; also shrimp cooling in the reach in freezer are tightly wrapped. CDI - Deep container of shrimp separated into small portions to cool; wrapped shrimp vented to allow air circulation. |
|
45
|
1
|
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. Walk in cooler air temp 45F (see violation number 20). EHS will follow up when repair is made. |