|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Facility has a height amount of foods recorded above 41F (see charts). CDI- ALL FOOS VOLUNTARILY DISCARDED. Facility currently has no working air conditioner and suspected that is why cold holding units are not working. Facility has repair for air condionter unit coming later today and will also have refrigeration repair come out for coolers. FACILITY MUST.
1) Ensure that all units are calibrated to hold an ambient Air temp. Of 37F-41F.
2) Ensure that when foods are placed in units, the food is already at 41F.
3) Ensure that when prepping food for display case/grab and go Case, food is cooled down to 41F. VR to ensure coolers are holding and foods are holding. Facility will hold foods in coolers that are holding and WIC in meantime. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Lettuce dated for 6-17. CDI- PIC stated date was incorrect and changed date to correct date. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 |
|
38
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |