|
18
|
0
|
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 sliced turkey that had no cooling change in over 13 minutes while cooling in walk-in cooler. CDI- Items was placed in blast chill where it cooled to 41 F in less than 15 minutes. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Items that were on TPHC were not marked on sheet at start of process (breakfast items and milk). Also, chicken breast sandwiches were placed on TPHC before they reached 41 F (sandwiches were 55 F). CDI- Items were all discarded. Sandwiches were placed in blast chiller to chill. |
|
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 Observed containers of sliced turkey that were covered while cooling. CDI- Containers were uncovered. |
|
43
|
0.50
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed several stacks of single-service trays that were not inverted. CDI- trays were inverted. |