|
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 41F within 4 hours. -P Observed cut melons with a cooling rate of 0/minute. This was in large part due to the cooling method. CDI- PIC ventilated melons in walk in cooler for better cooling methods. -1.5 points. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut melons and yogurt in customer cooler was cold holding >41F. CDI/VR/REPEAT: Yogurt and melons were removed from display case. PIC is to have case serviced so that it properly cold holds at 41F and below. -1.5 points. |
|
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 Observed cut melons stored in walk in cooler while covered and stacked on top of each other. -.5 points.
No signature due to covid19. Inspection conducted with management. |