|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Individual oatmeal packages recorded below 135F (see chart). CDI- Discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
One container of shredded cheese recorded above 41F (see chart). Overall cold holding temps. were very good. CDI- Cooled in blast chiller -0-. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Sanitizer in 3 comp. sink dispensing at 400ppm Quat. CDI- Diluted via stirring. PIC will call manufactuers to have unit adjusted. |
|
31
|
0.50
|
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
Salads cooling in display coolers with lid on. CDI- Moved to blast chiller for cooling. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods.
Ground beef thawing in sitting water. PIC knew to use running water and did do immeadiatley.
Vaccum packaged salmon thawing in running water but with no slit as to allow oxygen, Reccomend cutting slit during thawing. |