|
21
|
3
|
Proper date marking and disposition |
Yes |
Yes
|
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 tomatoes, pasta, squash, French toast batter, lettuce, pork that were not date marked. Foods were prepared on 04-04-2021. CDI-foods were labeled with the correct date. REPEAT |
|
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 sausages cooling in the WIC that were made today and that were tightly wrapped. CDI-sausages were unwrapped to allow for rapid cooling. REPEAT |