|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 mashed potatoes in walk in prepped yesterday that was not date marked. CDI- Mashed potatoes dated. |
|
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 salads cooling in walk in cooler closed with tight lids at 48 degrees, salads will cool faster when ventilated. CDI- Salads placed in freezer to ensure dropping to 41 prior to service per TPHC procedure. |