|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut watermelon in display cold holding at temperatures above 41F. CDI. PIC indicated that they were cut in the morning and took it in WI cooler for cooling. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-201.11 Store toxic materials to avoid contamination. -P. Observed a container of chemical stored directly on the prep table right beside cut produce. CDI. PIC removed. |
|
31
|
0
|
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. Observed cut melon cooling while tightly wrapped in the WI cooler. CDI. PIC removed the covers. |