|
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. Observed opened almond milk being date marked 7/16-7/31. This time window exceeds the maximum 7 day time allowance. CDI- PIC adjusted date label so it would not be onsite for more than 7 days. CDI- PIC was also educated on date marking time allowance. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 Facility was cooling cut watermelons while being fully covered in single service package container. Cut watermelons were improperly cooling in walk in cooler fully wrapped. Cut cantaloupe was also being cooled with lid still on in 2 door prep unit. These foods were cooling while being stacked on top of each other. CDI- PIC opened containers for ventilation, removed lids and unstacked products for better cooling. PIC stated that they will use ice beds and blast chillers for better cooling methods in the future. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed a lemon and pare along the cutting surface near the front prep area stored for immediate prep with stickers still on them.
General Comment: Facility will now cool cut melons in the blast chiller and ice baths in the walk in cooler. EHS granted permission to cool foods while stacked and closed as long as the foods are in the blast chiller, tempted periodically(documented on temperature log) to ensure that cooling methods are allowing for adequate cooling time rates. The blast chiller shall not be utilized while cooling is in process. |