|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P observed soup in the WIC that was 50F. PIC stated and date showed that the soup was cooked on 06-09-2021. CDI-soup was discarded by PIC. |
|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed pinto beans holding in the oven that were below 135F. CDI-PIC reheated the beans to 165F. REPEAT |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some deli meats in the deli display case that were above 41F. PIC stated that meats had been out due to cutting for customers. CDI-Meats were moved to the WIC to rapidly cool down. EHS also noticed that the display case was not properly holding temperature. VR will be done by 06-20-2021. |
|
31
|
0.50
|
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 salad in the deli display case that was prepared before EHS arrival that was cooling down. Salad was tightly wrapped and piled high into a pan. Observed cooked beans that were cooling in the WIC that were above 41F. Beans were tightly wrapped. CDI-salad was moved to the WIC and unwrapped and beans were unwrapped to rapidly cool. EHS explained to PIC that in order for foods to properly cool they cannot be wrapped tightly or piled high. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed the deli display case not properly holding temperature. VR will be required by 06-20-2021. |