|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal containers with sticker residue on multiple sides. CDI - Items sent back for residue removal. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
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 several covered containers tightly packed with shredded jerk chicken in the cooling process in WIC. Items were 45F at 12:21 and only decreased to 43F at 12:57. This is a cooling rate of 0.05 degrees per minute. Cooling rate should be 0.12 degrees per minute. CDI - Items were moved to flat sheet tray. |
|
31
|
0
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several covered containers tightly packed with shredded jerk chicken in the cooling process in WIC. CDI - Items were uncovered and moved to flat sheet tray for more surface area and air flow. |