|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Housemade dip, cooked potatoes and cheese were cold holding at 42-43 degrees F. Ambient air of unit was 38 degrees. CDI- Foods were placed in freezer unit to cool. Better keep walk in cooler door closed to refrain from cold air escaping the unit. 0 points due to first cold hold violation that took place since new rule came into effect on 1/1/19 |
|
21
|
1.50
|
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 Cooked chcicken and salsa mix was said to be stored in cold hold unit flip top since last night but lacked dates. If foods are stored in flip tops overnight then they are requirred to be equipped with proper date marks. -1.5 points. |
|
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 and active stirring. Cold air must
flow around product to remove the heat. -Pf Observed large containers of mozzarella cheese cooling with lids on stacked on top of each other. Also observed cooked noodles cooling while being in a bag while placed inside of a plastic container. CDI- Cooked noodles were placed on sheet tray in walk in cooler, Lids were removed and product was unstacked and placed in the freezer for better air flow. REPEAT -1 point. |