|
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 inside walk-in cooler corn, vinaigrette dressing, ranch dressing > 41F (see temp chart). CDI: items moved to back of cooler. PIC stated that door had been open and closed due to restocking lines. Discussed relocated non TCS foods to front of cooler and TCS foods to back of cooler where temperature is colder. All other items inside cooler were either in cooling phase or 41F/below. Observed TCS dressings including cilantro lime and ranch inside back salad prep cooler 1 > 45F (see temp chart). CDI: dressings placed on ice. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT VIOLATION: 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 TCS food items inside WIC including chicken salad, sliced turkey, and mozzarella cheese that were cooling in deep plastic containers while tightly covered with plastic. Observed deep plastic container of romaine lettuce tightly covered in plastic cooling inside back prep cooler #2. Observed several metal pans of diced chicken cooling inside walk-in cooler while covered and stacked. CDI: diced chicken was separated with lids halfway off, chicken salad was uncovered and stored in separate pans, turkey was transferred to sheet tray inside walk-in cooler, and romaine lettuce was separated into 2 pans and uncovered. Reviewed and educated on proper cooling methods. Gave cooling method posters.
****EHS will conduct compliance visit in 10 days to ensure proper cooling methods are being followed. |
|
34
|
0
|
Thermometers provided and accurate |
No |
No
|
No |
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometers missing from walk-in cooler. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer in red bucket at back prep area with 50ppm concentration. CDI: dumped and refilled to proper concentration. |
|
42
|
0
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
No
|
No |
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed soiled lettuce spinner had been stored on shelf with clean dishes. |