|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P: Found ham and turkey sandwiches dated 7/5 at 42F. CDI- voluntarily discarded. |
|
31
|
0.50
|
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: Found deli sandwiches dated from 7/5 individually enclosed in sandwich bags, stored on cooling cart with full curtain zipped up. CDI- Discussed use of blast chiller to quickly cool sandwiches before sealing up. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
Yes |
No
|
No |
4-803.11 Storage of Soiled Linens - C: Garbage bag labeled as “soiled linens” stored on clean equipment and utensil shelf. CDI- removed. |