|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed deep container of baked beans being left out during prep for extended amounts of time nearly 4 hrs at 71 degrees. CDI- Beans moved to shallow pans and placed in freezer, observed at 45 degrees 15 minutes later. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed portioned cups of potato salad in fridge not date marked. Original large container said by PIC to have been date marked but not the portioned cups from the original container. CDI- Portioned cups date marked, all other foods observed properly date marked. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 cooked ground beef at 71 degrees cooling approx. 2 hrs that had been added to a deep and tightly covered tub of baked beans that were being improperly cold held at room temperature with no cooling methods in use. Ground beef and beans moved to shallow vented pans in the freezer and observed at 45 degrees 15 minutes later. |