|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed speed rack in WIC with packaged sliced watermelon and packaged cut watermelon in the cooling process; neither item decreased in temperature in 22 minutes. See chart above. CDI - Items moved to freezer for flash freezing. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed 6 containers of cut watermelon and honeydew and 1 package of sliced canteloupe in grab-n-go case maintaining temperatures above 41F. See chart above. Some items in the front were above 41F, but not all. CDI - Items were stored in case overnight, therefore items voluntarily discarded. |
|
31
|
0
|
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 closed/packaged cut melons and sliced melons in WIC in cooling process. CDI - Items moved to freezer for flash freezing. Spoke with PIC about uncovering items during the cooling process or using freezer for flash freezing. |