|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods cold holding above 41F, refer to temperature chart above. Ambient air temperature of cold holding drawers throughout facility was at 45F. CDI, 3 tin cans of bagged turkey cold holding at 51F were voluntarily discarded. Bagged turkey cold holding between 42-44F were placed in walk in cooler to rapidly chill. PIC stated that the liquid eggs had been sitting out during breakfast rush which is why the temperature was off. CDI, liquid eggs and turkey were placed in walk in cooler to rapidly chill. EHS evaluated cooling of turkey and liquid eggs placed in walk in cooler to rapidly chill and cooling parameters were met. For all other TCS foods cold holding between 42-45F Time as a Public Health Control was used to get the facility through their lunch rush. PIC agreed to voluntarily discarded all TCS food at 2pm cold holding above 41F on main prep line. EHS left a template of TPHC procedures with PIC if facility decides to use TPHC until their cold holding drawers are holding at or below 41F. |
|
31
|
0
|
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 liquid eggs cooling in walk in cooler covered. CDI, EHS vented lids to rapidly chill eggs. EHS educated PIC on proper cooling methods. |