|
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 green salsa and cut lettuce both not meet the proper cooling parameter see temp chart. CDI- PIC voluntarily discarded the items.
NOTE: No signature occurred due to covid19 pandemic however PIC Orles Campoverde was present during the inspection. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed in use sanitizer without a label. CDI- PIC labeled item. |
|
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 cut lettuce and green salsa both not meet proper cooling parameter. Both items were covered and placed into a prep unit. CDI- PIC voluntarily discarded the items. EHS informed PIC all TCS foods must be cooled at the commissary with approved methods per permit conditions. |
|
45
|
2
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair.-REPEAT- Observed two low boy coolers non functional. However, PIC is working a
limited menu and no cold hold violations noted during the inspection. Cooling violations came from food prepared on MFU. |