|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed sour cream tomaotes, and cotija cheese that was in reach in above 45F and green salsa and carrots that were not properly cooled at commissary held in reach in above 45F. CDI PIC created an ice bath in drink cooler to quick chill items to save product. |
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed green salsa and carrots that were not fully cooled at commissary and placed in plastic container and ziploc bag to hold at temperature. PIC stated he places food in an ice bath at commissary then 40 minutes later he places in containers without fully checking temperatures. Told PIC all cooling must be verified and completed before placing foods on truck. Foods was uncovered and placed in reach in to see if temperature would drop. Did not meet cooling parameters so ice bath prepared to ensure proper cooling. |