|
18
|
1.50
|
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 pimento cheese and gruyere cheese cooling in RIC; both products not meeting cooling parameters. CDI - Pimento cheese vented to cool rapidly in reach in cooler. Gruyere placed in freezer to cool rapidly. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed baked potato soup (8/6) and sliced deli meats (8/5) stored in flip top unit; time/temperature window has expired. CDI - PIC identified products were not in use for today and discarded products. |
|
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 pimento cheese cooling with lid tightly closed in reach in cooler. Observed gruyere cooling in densely packed container. CDI - Pimento cheese vented to cool rapidly. Gruyere placed in freezer to cool rapidly. EHS recommended using shallow pan for high stacked cheese and meat. REPEAT. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed tape residue on outside of containers stored on clean dish shelf. |