|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed 4 large deep plastic containers of salad that were prepped at 8:30 this morning and were all at 47F-48F. CDI - Items have passed 4 hours, therefore items were voluntarily discarded. Also observed container of spring mix in cold well at 47F; item was prepped an hour prior. CDI - Item was sent to WIC for cooling. Also observed overfilled container of portioned out sliced chicken in cold well that was 47F on top and and 41F on bottom. CDI - Items have passed 4 hours, therefore all portioned out chicken on top were voluntarily discarded. |
|
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 REPEAT. Observed 4 large deep plastic containers of salad that were prepped at 8:30 this morning and were all at 47F-48F. Containers were tightly closed with lids and stacked on top of each other. CDI - Items have passed 4 hours, therefore items were voluntarily discarded. Educated PIC on using freezer to flash freeze lettuce once prepped, as well as using large shallow containers and uncovering items when in the cooling process.
Repeat violation, but much improvement since last inspection. Facility has started flash freezing all meat and cheese after slicing and portioning. Facility will continue to use freezer to quickly cool other items such as lettuce. |