|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Boiled eggs and cut lettuce in flip top cooler recorded above 45F (see chart). CDI- PIC suspected lettuce had not cooled down properly. Lettuce cooled down. Do not stack boiled eggs to high in flip top unit. REPEAT |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed sliced roast beef in freezer without a date. CDI- Product dated. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed lettuce cooling in flip top cooler and wrapped in silan wrap in WIC. CDI- Lettuce unwrapped and active stirring instructed. When cooling foods, leave product unwrapped, use shallow trays and active stirring to properly cool. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Container of raw chicken stored on floor. Keep off floor. |