|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cobb salads made in house at 52F on shelf, stacked 5 high. Other products on shelf were in temp. PIC explained they made them yesterday and they close container after they prep them and put them in the WIC overnight before placing in the grab and go. CDI-PIC voluntarily discarded 10 salads and will use freezer to help salads cool and not stack products so high. |
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cobb salads made in house at 52F on shelf, stacked 5 high. Other products on shelf were in temp. PIC explained they made them yesterday and they close container after they prep them and put them in the WIC overnight before placing in the grab and go. CDI-PIC voluntarily discarded 10 salads and will use freezer to help salads cool and not stack products so high. |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen area.
PIC did not sign due to Covid protocols |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed ice build up on the pipes, floor and on boxes of food in the freezer. |