|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed stand up pull/thaw cabient holding chicken at 44/45F. CDI-PIC voluntarily discarded all chicken and PIC called maintenance to come fix. Observed prep unit in the front holding milk at 46F. Prep unit had a large tray full of dressings blocking air flow. CDI-PIC was allowed to cool milk down since it had come out less than 2 hrs ago. REPEAT. PIC suggested they have a bag on the door to hold dressing instead of blocking air flow. EHS will make a follow up visit. |
|
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 lettuce in plastic container with lid on in a prep unit at 52F. PIC said it was made at 11am. CDI-PIC moved lettuce to WIC |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed two cold holding units not holding correct temps.
PIC did not sign due to Covid protocols. |