|
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 packaged salads in reach-in cooler above 45F. See temperature chart for temperature observations. CDI packages placed in walk-in freezer to rapidly cool. |
|
22
|
0
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf CMS written TPHC procedures states salads will be below 45F before placing on TPHC. Observed salads in reach-in cooler at 56F, ready to be placed on TPHC. CDI salads placed in walk-in freezer to rapidly cool. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 clamshell containers in reach-in cooler, tightly covered/tightly stacked. Employees using reach-in to work out of. Internal temp of cooler at 42F. CDI salads placed in walk-in freezer to rapidly cool. |