|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed platter that was holding in walk in at 47F, sliced roast beef 48F, spinach prep top at 48F, sliced ham 42F, sliced turkey at 44F, romaine at 46F, and roasted potatoes at 45F. CDI items above 45F placed in blast chiller and held for less than 4 days. |
|
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 precooked sausage dated for 14 days. CDI date changed. |
|
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 sandwich bags that were closed and cooling in walk in, roasted potatoes that were not fully cooled down placed in plastic container for holding without checking temperatures. CDI potatoes placed in blast chiller and sandwiches in freezer. |