|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
observed shredded cheese stored in upright cooler > 41F. CDI cheese moved to walk-in cooler on ice bath. Cheese was cooled to below 41F.
observed lettuce in walk-in cooler > 41F. observed pans of lettuce on 2nd and 3rd shelves > 41F. lettuce on top shelf was 39F.
CDI- lettuce placed on shelf where air flow will be maximized. lettuce moved toward back of cooler away from cooler door.
lettuce cooled to 41F. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
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 deep pans in use to cool lettuce from room temp prep. Recommend using ice baths or flat pans or other effective cooling methods to ensure lettuce can chill to 41 degrees within 4 hrs of cooling. CDI- Corrected by instruction.
Verification visit within 10 days. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
observed rusted, peeling surface on dish rack in warewashing area.
PIC has ordered new equipment. |