|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
Observed raviolis in marinara sauce today stored at <135F(see chart). Ravioli's sent to be reheated to 165F or more today to correct.Be sure to temp. the actual raviolis and not just the sauce to get an accuratge reheat temp.3-403.11 |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
Observed salads that were placed onto the display unit where they were only holding 45-46F and there was no time recorded on the TILT board. Salads taken off and chilled down in freezer being that they had been made that day.Salads must be chilled to 41F or less before storing them in the display unit and they must be timed when they are stored in that location.3-501.19 |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Observed salads that had just been prepped and were placed into the RI cooler to cool(see temp. chart). Cool foods using approved methods and equipment. Reduce how many salads are prepped at one time, use the WIC or WIF, and recommend to crack lids to speed cooling process. Salads moved to WIF during inspection and cooled to 39F within 30 minutes.3-501.15 |
|
35
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
CMS and MCHD are working on a solution for labeling of packaged products.3-602.11 |