|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
EHS observed the cafeteria does not have any cold holding equipment specifically for milk, or which allows student self-service for milk. Due to this, milks are incrementally brought from the RIC to “cold trays” (Trays lined with frozen, food grade ice packs), where they are intended to be used rapidly. PIC states that milks would be outside the RIC for no more than 40 minutes. Due to EHS observations that milk will not maintain cold holding on ice trays for such duration, TPHC needs to be used. EHS discussed this process with PIC in depth. Milk to be added to TILT table and labeled for 2 hours. At the end of the 2 hour lunch service, any milks remaining out of temperature control will be disposed of.
CDI- Milks verified starting at <41F are labeled for time. (-1.5)
No escalation of points for single item ate 42F. EHS and PIC discussed solution for immediate implementation. However, it is strongly advised that CMS provide this cafeteria with milk coolers at the earliest opportunity. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed one cutting board with stains and deep scoring, no longer cleanable.
CDI- PIC removes board from service. (-0) |