|
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 no date markings on items in prep top cooler that were prepared prior to today. CDI: EHS and PIC discussed date marking procedures. Products dated. |
|
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 salsa verde cooling while covered In reach in cooler. CDI: Item moved to shallow pan and cooled to 41F within 10 min in the freezer. REPEAT VIOLATION Significant improvements made from previous inspection. Facility is utilizing the reach in freezer to cool products and shallow pans in the walk in cooler as well. |