|
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 Observed several items in preptop unit, fridge, reach in unit, and WIC above 41F. Kitchen goes through items within 30 minutes before having to replenish. REPEAT. CDI - Some items sent back to WIC for cooling. Other items were put on emergency TPHC. PIC labeled items to be discarded after 4 hours. |
|
21
|
0
|
Proper date marking and disposition |
No |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed containers of shredded chicken and ground beef in WIC without date marking labels. CDI - PIC labeled items. |
|
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 one large plastic container of shredded chicken just prepped in WIC. CDI - PIC spread out chicken on flat sheet tray. |
|
42
|
0.50
|
Utensils, equipment and linens: properly stored, dried and handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT. Observed several pans wetstacking. |