|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cut watermelon not meeting cooling parameters. Product prepared @10:15am. See temp chart and violation #31 for details. CDI: Education provided, product vented and product began cooling. |
|
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 several TCS foods being held above 41F on salad bar. Products with various prep dates. PIC stated process is as follows- items are prepped, carted, put in walk-in to cool, placed on salad bar, pulled @2pm, placed back into walk-in for cold holding, placed on salad bar @4pm, then placed back into walk-in for third time to cold hold overnight. EHS recommended ensuring unit is maintaining cold holding temps and that proper cooling is taking place. CDI: Education provided and food employee moved TCS products back to cooler for rapid cooling. |
|
31
|
0
|
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 walk-in cooler in covered plastic containers stacked 3-4 deep. Product allowed to cool for 25 min but did not drop in temperature. CDI: Education provided, PIC vented product and product began cooling. |