|
18
|
1.50
|
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 corn salsa in WIC drop 0 degrees in 30 minutes and shredded lettuce in WIC drop 1 degree in 30 minutes. CDI - All cooling items were placed in ice bath. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed all TCS foods in WIC maintaining temperatures of 43F-50F. See chart above. The thermometer on the outside of the WIC read 30F, but the ambient air temperature of the WIC read 47F. CDI - All TCS items were voluntarily discarded. Photos were taken. Repair person was called. PIC instructed on not preparing any more food. Facility has chosen to stay open until they run out of food. VR to be done by 1/18/20 to check on WIC.
Also observed corn salsa, diced tomatoes, and guacamole with tomatoes in prep top unit at temperatures of 43F-45F. CDI - Corn salsa and tomatoes voluntarily discarded. The guacamole was taken to cool in an ice bath. |
|
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 REPEAT. Observed shredded lettuce, chalula corn salsa, roasted peppers, diced tomatoes, guacamole with tomatoes in cooling process but covered. CDI - Items were uncovered and placed in ice bath. |