|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shredded cheese in ice bath above 45F. Cheese pan was sitting on top of ice and was not submerged. Observed right side of prep cooler holding foods above 45F including tomatoes, chicken, coleslaw and lettuce. Ambient air temperature measured with EHS thermometer was 44F. CDI: prep top cooler lid was closed so foods could quickly cool. Observed prep cooler holding foods at temperatures above 45F including lettuce, sliced tomatoes, corn mix, coleslaw, and turkey. CDI: PIC showed EHS temperature logs from 10:00 am. All recorded temperatures were 38F or below. EHS allowed PIC to relocated items to walk-in cooler to quickly cool. VERIFICATION REQUIRED to ensure prep cooler has been serviced and is capable of holding foods below 45F. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Cooling methods have improved. Observed cooked peppers cooling on speed rack at room temperature. CDI: EHS educated employee on proper cooling methods. Peppers were relocated to walk-in cooler to quickly cool. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed prep cooler holding foods above 45F. VERIFICATION REQUIRED to ensure prep cooler has been serviced and is capable of holding foods below 45F. |