|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Soup held below 135F (see chart). CDI- Soup re-heated to 165F. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Sliced tomatos in reach in cooler recorded above 45F (see chart). PIC stated products were just prepped and placed in coolers. CDI- Tomatos brought back to WIC with lid off to finish properly cooling. REPEAT |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Thawing instructions on salmon read "remove from packaging". Observed salmon thawing while in package. CDI- Salmon removed from package to finish thawing. Facility will do so in thawing salom in future |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.15 Provide dumpster, waste containers that are of sound construction. Flip lid to cardboard dumpster missing.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Doors to dumpster was open. CDI- Doors closed. |