|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several containers of cantaloupe and watermelon above 41F in the grab and go. All other older food was in temp. EHS asked about cooling procedures and the PIC really understands cooling procedures, they temp the fruit first, they cut, then temp it. If 41F and below they put out if not it stays in the WIC until it reachs 41F or below. EHS did observe unit thermometer go from 49F to 36F within 5mins (not sure if it's accurate). CDI-PIC moved new product to the WIC to cool, it was made at 10:30am. PIC is going to call maintenance to come check cooler. REPEAT. VR REQUIRED 2/27/2021
PIC did not sign due to Covid protocols |