|
18
|
1.50
|
Proper cooling time and 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 3 containers of tomato salsa that were above 41F in the WIC. PIC stated that the salsa had been prepped earlier in the day at 9am. CDI-salsa was discarded |
|
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 Observed steak in hot hold on the prep line that was below 135F. CDI-steak was discarded and more was cooked.
Observed steak in reach in hot holding unit that was below 135F. CDI-steak was reheated to 170 and placed back into the hot holding unit. |
|
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 Observed salsa in the WIC that was prepared earlier in the day at 9am. Salsa was in a metal container with a lid on (container was full) CDI-salsa was discarded. Instructed PIC to make sure foods are cooled quickly by not packing them into containers and also making sure the lids are left off once they are prepapred. |
|
42
|
1
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans. REPEAT |