|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in WIC (pureed beans, mashed potatoes, cheese, gravy, split pea soup) above 41F and have been stored in the WIC since one or two days ago. CDI - All items were voluntarily discarded. PIC also called WIC manufacturer to adjust WIC to a lower temperature. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 several items in WIC (mentioned in comment above) covered tightly with plastic wrap and foil, trapping heat inside. CDI - All items were voluntarily discarded. PIC advised on uncovering foods that are in the cooling process to allow more air flow. Repeat. |