|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed cut tomatos in reach in unity at 50F. PIC stated tomatos were cut about 4 hours ago. CDI- Tomatos voluntarily discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed watermelon sitting in ice bath at front of stored at 63F. Watermelon was not completley submerged in ice as the part of the melon touching the ice was cold but the top portion was not. CDI- Watermelon brought back to WIC to cool down. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed cut tomatos in reach in unit with tight-fitting lid on. CDI- Tomatos were discarded as they did not meet cooling parameters. |