|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken in the front hot box, on the lowest rack, hot holding at 128F-132F. All other racks observed to be hot holding at 140-145. Food product was discarded by PIC. Ensure that the front hot box is capable of hot holding all food stored within at 135F, facility should not use the bottom rack unless procedure has been modified such that it is capable of proper hot holding temperature. |
|
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 salsas prepared this morning at temperatures of 45F. Items had barely made the cooling time/temperature. Items were double stacked in metal pans. EHS also observed a tomato and bean product cooling while tightly wrapped with plastic. Ensure that cooling procedures such as venting the products, single stacking the cooling salsas, and other active methods such as ice baths or even utilizing the walk in freezer are used. Cooling regulations allow that if items are rapidly cooled from 135F to 70, the remaining time of the 6 total hours can be used to reach 45F. Items were vented for proper cooling method. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of pots and pans in the dishwashing area. Items were pyramid stacked by employee at PIC behest. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker debris on exterior of a plastic container, observed food debris on the exterior of several pans and sheet pans underneath the prep table. Food debris is falling on the sides of these items during prep. EHS recommended a plastic cover, or employee monitoring of the food debris should the items need to be rewashed. |