|
19
|
0
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Eggs were recorded below 135F (see chart). CDI- Eggs discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Liquid eggs were recorded above 45F (see chart). CDI- Product opened and brougt to WIC to cool down.
Lettuce was recorded above 45F (see # 31). |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf
Observed lettuce recorded above 45F in WIC. PIC stated lettuce was just prepped.
Lettuce was sitting in plastic tubs with lid on. CDI- Lid removed. Remove all covers and conduct active stirring/tossing of lettuce when cooling food products down. REPEAT |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.18 Keep the wash, rinse, and sanitize solutions clean.
Wash solution was dirty. Keep clean. |