|
4
|
0
|
Proper eating, tasting, drinking, or tobacco use |
Yes |
No
|
No |
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage with no lid stored next to lettuce in small walk-in cooler. CDI: Employee removed cup. |
|
18
|
0
|
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 four large plastic insert pans of shredded mozzarella not meet cooling parameters. PIC stated product was placed into walk-in cooler @10am-10:30am and product temped 47F @2:30pm. CDI: PIC voluntarily discarded product. Observed chopped lettuce being cooled in small walk-in cooler not meeting cooling parameters. PIC stated product prepared @1pm-1:15pm. Product properly vented, but not cooling quickly enough. CDI: PIC uncovered product completely for better cooling. |
|
20
|
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 three large plastic insert pans of shredded mozzarella prepared on 08/11/21 being held above 41F in large walk-in cooler. CDI: PIC voluntarily discarded product. REPEAT VIOLATION. |
|
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 several plastic insert pans of shredded mozzarella being cooled covered with lids and stacked 3-4 deep inside walk-in cooler. EHS recommended only pulling enough product to fill one pan during prep instead of allowing all product to sit on counter for extended time. PIC placed cheese in freezers and vented but product did not meet cooling parameters. CDI: Education provided and PIC voluntarily discarded product. |