|
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 used lard holding above 41F. PIC stated he cooks the pork in fresh and/ or used lard. Juices from the meat are poured into a container and sit on a shelf beside the milk cooler. The used lard found by the EHS had not been temperature controlled since being portioned yesterday. PIC stated they re-use the lard to cook fresh pork. Two large containers of lard had been sitting out since yesterday. PIC stated they would re-use the lard that had not been temp controlled. CDI- Used lard for yesterday was discarded. EHS asked if meat being cooked for today was mixed with any used lard from yesterday. PIC stated no, the meat that is being cooked has fresh lard, which is why we have run out today. All other used lards sitting beside the milk cooler were made fresh this morning were moved to the walk in freezer to cool down properly. Had a discussion with PIC about using temperature control for all potentially hazardous items. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket on the floor. CDI- Bucket removed. |