|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed lettuce overstacked in prep unit at 51F. CDI lettuce split into smaller portion to cool down. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed facility with precooked sausage that was past date mark. CDI item discarded. Suggest if facility has a large bulk of RTE foods they do not uses often they should freez part of the product and leave the rest for later. Make sure remaining days for product is maintained. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF. 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 facility with pans of whole turkeys cooling in the freezer. Inside was 154F and outside was 107F. CDi had facility reheat turkeys and suggested breaking turkey up to allow proper cooling on the inside of the product. Repeat. |