|
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 several items stored above cold well in flip top prep units above 45F. PIC stated these items were put into cooler about 30 minutes prior. CDI-all items placed into cold hold below or walk in cooler. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed rehydrated noodles with date label of 16 days prior. PIC stated that the date had not been changed as needed and that noodles do not last more than 3 days at the most. CDI-label changed to correct date. |
|
31
|
0.50
|
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 cooked chicken cooling in flip top prep unit and a pan of breaded and cooked chicken cooling with a cover on in walk in cooler. CDI-pan vented and pan of chicken placed into walk in cooler to cool rapidly. |