|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 meatballs, crab cakes, snap pea soy nuggets in the deli display case above 41F. PIC stated the products were just prepped and placed in the case. CDI- PIC removed the products are placed them in the blast chiller. Explained to the PIC that once prepped they should place back into the blast chiller to get back down to temperature before placing out. -REPEAT- |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed cooked pork in the walk in cooler the date marking was smeared and eligible. CDI - PIC provided a new label. Date marking has greatly improved.
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 diced tomatoes in the cooler drawers dated for 5/25. CDI - PIC voluntarily discarded. |