|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Observed items that had been cooling over night that had still not reached 45F or less- discarded by PIC to correct. Cool TCS foods from 135F down to 70F or less in the first 2 hours and down to 45-41F or less in the next 4 hours.3-501.14 |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
Hold TCS foods cold at 45-41F or less. Low boy was out today and butter was discarded.Keep ranch on ice or in fridge to keep cold.3-501.16 |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Observed soup, queso, and potatoes cooling in the WIC today. soup and queso were on ice but ice had melted or was not deep enough to cool properly. Also stirring product along with watching ice levels will speed up this process.Ice added today and potatoes were put on ice.3-501.15 |