|
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 items in prep cooler and cold-holding unit that were stored above 41 F. Items were in units for an hour according to management. CDI- PIC placed items in walk-in cooler and allowed them to further chill. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed items in prep cooler that were being labeled by employee at start of inspection. PIC stated that the items were just placed in the unit. I reminded her to place dates on all items in prep cooler if there is not a corresponding item in walk-in cooler. CDI. |
|
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 items cooling in walk-in cooler in deep, plastic containers. Some of the containers were covered and stacked on top of each other. CDI- items were placed in shallow pans, uncovered, and allowed to chill. REPEAT (full points) |