|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P)
Sliced watermelon (prepared and cooling inside of the walk-in cooler since 10:05 am) had a cooling temperature of 45F at 3:09 pm. Time/temperature control for safety foods shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperatures. The manager voluntarily discarded the packaged sliced watermelon during the inspection. CDI |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf)
Effective cooling methods were not used to properly cool sliced watermelon within the allotted 4-hour time frame. The sliced watermelon was cooled inside of a To Go tray that was wrapped with plastic package wrapping. The wrapped To Go tray was then placed into the produce walk-in cooler. Cooling shall be accomplished within the required time and temperature frame (70F to 41F within 4 hours) by using effective cooling methods such as:
1.) Cooling sliced/cut produce to 41F inside of the walk-in cooler prior to packaging in containers/wrappings,
2.) Placing cut produce briefly inside of freezer units to rapidly chill the fruit to 41F, or
3.) Other effective means
The REHS had an educational moment with the store manager on cooling methods during the inspection. The REHS recommended that the produce department cool its cut melons to 41F prior to packaging them into containers. The REHS also recommended that the store lower the ambient air setting inside of the produce cutting room to help already pre-chilled melons keep a lower internal temperature. An ambient air setting similar to that of the store’s meat market air setting should suffice. CDI |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 (B) System Maintained in Good Repair
The piping beneath the produce department’s 3-compartment sink is leaking onto the floor and needs fixing. A plumbing system shall be maintained in good repair. |