|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-602.11(E)(4) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up on ice bin baffle and enclosed components. Increase cleaning frequency to avoid build up. |
|
18
|
0
|
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 Observed individual salads and pooled eggs have a zero degree drop between initial temperature at 10:28 and second temperature measured at 10:48. CDI-EHS explained that the products do not appear to be quickly cooling. PIC elected to change their current cooling methods as discussed with violation #31. Both items were measured below 41F prior to EHS exit. EHS discussed proper cooling parameters and methods with PIC. |
|
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 Observed a pan of individually portioned salads prepared one hour prior to EHS arrival cooling with tight lids in walk-in cooler. Observed a container of pooled egg (prepared 1.5 hours prior to EHS arrival) cooling in walk-in cooler tightly covered. CDI-PIC moved the salads to the walk-in freezer to quickly cool. The pooled eggs were placed in an ice bath to quickly cool to 41F or below. EHS discussed proper cooling parameters and methods with PIC. EHS recommended PIC and staff use the walk-in freezer and ice baths to quickly cool food items as well as placing ingredients (i.e. bread, whole tomatoes, etc.) in walk-in cooler to help keep temperatures as low as possible. |