|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed plastic containers stored as clean that contained food debris on them. |
|
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 cut tomatoes cooling in the WIC. Tomatoes were not cooling quickly enough. temperature only dropped 2 degree in 22 min. The tomatoes were uncovered and placed in ice to allow for rapid cooling. REPEAT |
|
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 dressings, cut spinach and kale in on the prep line that were above 41F. Foods were put out at 9am. CDI-foods were removed from the line and put into the WIC to cool down. They were replaced with other items from the WIC that were already cooled down. |
|
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 tomatoes cooling in the WIC that were tightly wrapped with plastic wrap. The tomatoes were not cooling quickly enough while wrapped. CDI-tomatoes were unwrapped and placed in ice to allow for rapid cooling. REPEAT |