|
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 shrimp in the flip unit and reach in by grill that was prepped 03-15-2021 and was above 41F. CDI-shrimp was voluntarily discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed she-crab-soup in the WIC that was dated 03-14-2021 that was above 41F. PIC unsure if soup was left out or not. CDI-soup was voluntarily discarded. |
|
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 shrimp from 03-15-2021 that were above 41F. shrimp were in tightly rolled plastic bags and then were placed into metal containers. CDI-shrimp were discarded. EHS advised PIC on different ways to cool shrimp. Observed chicken in the flip unit by grill that was above 41F. Chicken was prepped this morning and was rolled tightly into bags and put into unit. CDI-chicken was placed on sheet pans and put into WIC. REPEAT |
|
35
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several bottles of oils and margarines that were not labeled. REPEAT |