|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 6 containers of sliced tomatoes not meet the cooling rate (see temperature chart). Tomatoes were sliced at 9:40am and by 1:40pm sliced tomatoes were 43-44F. CDI-containers of sliced tomatoes were discarded. -REPEAT VIOLATION- |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed fries at fry station on TPHC procedures and marked with carabineers to separate fry baskets but fries aren’t marked with a start/end time. CDI-PIC set a two hour time count down for fries. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 6 containers of sliced tomatoes and 4 containers of cut lettuce cooling in walk in cooler while stacked and with tight fitting lids. CDI- sliced tomatoes were observed at the 4 hour end mark of cooling and were discarded by PIC for not meeting 41F or below and PIC unstacked containers, removed lids, and placed ice in products for rapid cooling. -REPEAT VIOLATION- |