|
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 fruit at the salad bar prepped yesterday above 41F. CDI - Product was discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed just prepped cut fruit in the reach in cooler: watermelon 49F, watermelon 55F, Ambient air temp 48-F-55F. Observed mixed fruit mango prepped a couple days ago temped at 45F. Watermelon was placed back in the large walk in cooler to properly cool down to 41F and below. Observed salad bar ambient air temperature of 47F. Mixed fruit Mango salads were discarded. Verification visit required to ensure the reach in cooler and salad bar is maintaining at 41F or below. Do not store TCS products in this unit until repaired and maintain cold holding temperatures. |
|
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 just prepped cut watermelon cooling in plastic containers covered and stacked. CDI - PIC unshackled, recommended that the tops be cracked open to allow air flow freely to cool down quickly. |