|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed pre-cooked frozen veggies that had just been reheated and placed in hot holding cabinet, veggies observed at 120-122 degrees. CDI- Veggies reheated to 180 in steamer for proper hot holding at 135 min. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce over stacked in make table at 50 degrees and tuna salad on sald bar at 52 degrees. CDI- Out of temp items removed and chilled. Observed lettuce, sliced cherry tomatoes, and cut melons being held out of temperature control during service at 49-50 degrees. CDI- PIC placed all items on proper ice baths, observed these foods at 45 degrees 15 minutes later. Gave PIC the option of using TPHC if wanting to hold these foods off temperature in the future. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed soup cooked 4 days ago that did not have proper date marking in walk in cooler. Observed all other foods properly date marked. CDI- Soup dated marked. |
|
31
|
0
|
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 pork roast cooling in walk in cooler for nearly 2 hrs, roast observed at 86 degrees. Roast was cooling un-covered but a larger cut of meat will require more aggressive cooling methods to ensure cooling requirements are met. CDI- Roast placed in walk in freezer, observed at 65 degrees 15 minutes later. |