|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
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 cut tomatoes and boiled eggs cooling too slowly to meet cooling parameters in flip-top portion of salad make table. Product prepared @11am. CDI: PIC placed product in ice bath for rapid cooling (<41F). Observed smoked salmon cooling too slowly to meet cooling parameters in reach-in portion of salad make table. Product prepared @11am. CDI: PIC moved product to freezer for rapid cooling (<41F).
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P
Observed grilled peppers and blanched fries cooling too slowly to meet cooling parameters in walk-in cooler. Product prepared between 10am-11am. CDI: PIC vented peppers and placed blanched fries into more shallower portions on sheet trays. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed gouda cheese being held above 41F in walk-in cooler. Product prepared 07/15/24. EHS recommended possible storage order rearrangement in walk-in cooler for better air flow and to keep product in colder parts of WIC. CDI: PIC voluntarily discarded product. REPEAT VIOLATION. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed provolone cheese with no date label in walk-in cooler. Product prepared between 10am-11am. CDI: Education provided and PIC voluntarily discarded product. |
|
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 no time stamps on garlic/oil mixture at cook line. Product prepared 11am. CDI: PIC time stamped product. |
|
33
|
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
Observed peppers cooling in sealed plastic containers in walk-in cooler. CDI: Product vented. Observed blanched fries cooling in thick stacks on sheet trays. CDI: Product placed into shallower portions. Observed cut tomatoes cooling in flip-top portion of salad make table. CDI: Product placed into ice bath. Observed boiled eggs cooling in sealed plastic containers in salad make table. CDI: Product vented and placed into ice bath. Observed smoked salmon cooling in sealed insert pan in reach-in portion of salad make table. CDI: Product moved to freezer for rapid cooling. |