|
20
|
0
|
Proper cooling time & 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 watermelon cooling at a rate too slow to meet cooling parameters. PIC stated product prepared @8am and @2:30pm product temped above 41F. CDI: PIC voluntarily discarded product. Observed cut brussel sprouts cooling at a rate too slow to meet cooling parameters. PIC stated product prepared @10am. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling (40F). |
|
33
|
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 cut watermelon cooling in sealed plastic bags in customer self service case. CDI: PIC voluntarily discarded product. Observed cut brussel sprouts cooling in sealed plastic bags in customer self-service case. CDI: PIC moved product to walk-in cooler for rapid cooling (40F). |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed rust buildup on magnetic knife strip in corner of prep room. |