|
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 Pico at 49F. PIC states pico was made last night and left cooling overnight. CDI, voluntary discard by PIC. |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham, beef, cabbage salad, cooked onions, and sliced tomatoes cold holding above 41F. Observed date mark of 04/29/21 on ham and 04/28/21 on beef. PIC states tomato was sliced an hour prior to the start of inspection an onions and cabbage came from walk in cooler. Observed cabbage and onions at 41F in walk in. Observed internal temperature of cooler drawers at 59F. CDI, ham and beef discarded by PIC. Tomato’s placed in ice bath. Sliced tomato reached 41F by end of inspection. Cabbage and onions placed in walk in. Foods reached 41F by end of inspection. PIC will make service request for cooler drawer. Verification Required. |
|
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 Pico cooling in tightly packed bus tubs filled to the top and covered. CDI, voluntary discard by PIC. EHS provided cooling logs to help PIC keep track of cooling. EHS advised PIC to use log to monitor temperatures and adjust methods as needed while cooling foods. |
|
52
|
0.50
|
Garbage and refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no pug at dumpster. |