|
18
|
1.50
|
Proper cooling time and temperatures |
No |
Yes
|
Yes |
3-501.14 Cooling - P. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P. Observed mozzabella salad, balsamic chicken salads, ceasar salads, and chef salads that were prepared in the morning at 48F and above. CDI items discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed TCS foods in prep top at 48F and above. Get prep unit serviced or turn down unit. Verification required to check on prep top. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed pimento cheese and artichoke dip in facility marked for 30 days and prepped last friday. CDI items discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - PF. 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 chicken pieces in cooler tighlly wrapped and covered in cooler. CDI item unwrapped. |