|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
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 deep container of cut lettuce wrapped in plastic at 55 degrees in walk in cooler approx. 3.5 hrs since cooling began and not likely to reach 45 or below with current cooling methods. CDI- PIC voluntarily disposed of lettuce. |
|
31
|
0.50
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf Lettuce cooling in deep container while tightly wrapped. CDI- Reviewed proper cooling methods with worker, PIC voluntarily disposed of lettuce. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer at island cooler holding prepped sandwiches, cheese, etc. |