|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef over RTE pickles. CDI-Food employee moved beef to where it was not over RTE pickles. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pans double stacked in the front left prep unit, these pans were cooked corn, beans, cut tomatoes, pico. They were above 41F. CDI-EHS explained they needed to move some items and allow for these to stay cool y using racks. They had racks, moved the product to where air flow was around it, and the food cooled down. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 a very large plastic container of cut melon at 52F, covered in the WIC. PIC got an employee to get food into smaller pans to allow it to cool. *facility needs to work on cooling* VR REQUIRED 8/22/2021. REPEAT |