|
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 45F. -P - Observed several cut watermelon packaged in shipping carts in walk in cooler and watermelon was between 50-55 degrees F. Observed watermelon tightly covered in plastic wrap and in tightly covered plastic containers. Observed 2 pans of cut melon prepared at approximately 5am held on display area between 53-56 degrees F. CDI, operator voluntarily discarded watermelon and melon prepared over 4 hours previously. Proper cooling methods discussed with PIC. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed several containers of cut leafy greens including spring mix, lettuce and spinach held on display unit between 48-55 degrees F. Observed buffalo chickeen salad overstacked at 51 degrees F. CDI, PIC stated foods recently placed on unit and relocated to rapidly cool. TPHC discussed with PIC. Handout provided. |
|
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 cut melon placed in sheet pans at display case for self service prepared at approximately 5am according to staff and between 53-56 degrees F. Observed watermelon tightly covered in plastic wrap the night before in cart and watermelon in tightly covered containers from night before. See temperature observations above. CDI, melon and watermelon voluntarily discarded by PIC. |
|
34
|
0
|
Thermometers provided and accurate |
Yes |
No
|
No |
4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Observed small diameter probe thermometer not taking temperature and possibly low on battery. CDI, new thermometer provided on-site. |