|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed almost all melon on grab and go display case above 41F. Some melon had been made that morning and put out on shelf instead of putting in the WIC (temp was 52F). Older dated melon was between 42-45F. Food employee explaiend they did not know that melon was that warm before they put out, they did put in cooler1-2 hrs before putting on shelf, sometimes. CDI-PIC pulled all melon made from today (2hours previously) and put it back in the WIC. Older melon was voluntarily discarded (30-40 containers)and PIC put in a work order, maintenance will be out within 2hrs. |
|
31
|
1
|
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 melon in grab and go above 41F. Food employee explained they would sometimes put product directly from prepping, to putting in plastic container, to the display shelf, or sometimes put in WIC. CDI-PIC and EHS explained product needs to be cooled throughly first, temped to ensure product is 41F, then can be placed on shelf.
PIC did not sign due to new Covid protocols. |