|
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 several TCS foods cold holding above 41F, refer to temperature chart above. Per State Memo zero points are to be taken for TCS found cold holding in a facility between 42-45F on the first inspection of 2019. Several TCS foods were cold holding above 45F which is why points were deducted. CDI, EHS educated PIC on new cold holding requirement for TCS foods to be kept at or below 41F. CDI, sliced tomatoes cold holding at 48F were placed on time and will be discarded after 4 hours. All other TCS foods cold holding between 42-45F were date marked for 4 days and will be discarded on the fourth day.
EHS advised PIC that cold holding equipment temperature may need to drop so that all TCS food stored inside them can hold at or below 41F. EHS will make a return visit in 10 days to make sure equipment is holding at or below 41F. |
|
31
|
1
|
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 cook beef cooling wrapped tightly in plastic stacked in reach in cooler. CDI, beef was unstacked and moved to reach in freezer to rapidly chill. Observed cooked beef cooling in reach in refrigerator tightly covered with lid. CDI, beef was uncovered to rapidly chill. |