|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mac and cheese and pimento cheese in the WIC that was above 41F. Mac and cheese was prepped on 04-16 and pimento cheese was made 04-18.Raw chicken and Salmon that were prepped earlier today were also above 41F. PIC will call repair man out to look at the unit. All foods that were prepped today will be put into the reach in cooler units. CDI-items were discarded. VR for cooler will be done by 04-19-2021. |
|
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 Observed pico, chicken and dumplings, taziki sauce, and queso cooling with lids on. CDI-lids were removed from the containers to allow food to cool quickly. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed WIC not holding temperature for TCS foods. Foods in the WIC were above 41F. Mac and cheese and pimento cheese that were prepped n 04-16 and 04-18 were above 41F. CDI-foods were discarded and moved to a reach in cooler and freezer where they can cool. VR will be done by 04-29-2021 |