|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P observed pot roast and pasta in the WIC that were above 41F. Both foods had been prepared on 01-04-2021. CDI-foods were voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
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 spinach pie, mushrooms, spinach and hushpuppies in the reach in that were not date marked. Cut tomatoes in the prep unit were date marked. PIC states that foods were prepared yesterday. CDI-correct dates were put onto food. |
|
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 Observed pot roast and pasta in the WIC that were above 41F. Pot roast was prepared 01-04-2021 at 11am and the pasta was prepared 01-04-2021. Foods were tightly wrapped in plastic wrap. EHS explained to PIC that to quickly cool foods the foods do not need to be wrapped. CDI-foods were discarded. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - C Observed dishes labled as clean that had sticker residue on the outside of pans. CDI-dishes put into dirty dish area to have sticker residue removed and to be rewashed. |