|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 REPEAT. Observed pico de gallo in cooling process but dropped 1 degree in 23 minutes (rate of 0.06 degrees per minute), and several containers of salsas that also dropped only 1 degree in 23 minutes. CDI - Pico has passed 4 hours and was voluntarily discarded. All other items were placed in an ice bath and have cooled to 41 in a few minutes. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 4 trays of chicken, 2 trays of Mexican rice, queso, ground beef, 4 trays of white rice, and steak in hotbox maintaining temperatures below 135F. Ambient air temperature of hotbox is 145F. CDI - The chicken was voluntarily discarded. All other items were reheated to 186F-194F and left to hot hold on grill. VR to be done by 9/19/20 to check on hotbox. |
|
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 REPEAT. Observed pico de gallo and several containers of salsas in cooling process in WIC but all items were covered and stacked on top of each other. CDI - Items were uncovered and placed in ice bath.
No signature needed due to COVID-19 guidelines. |