|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed cut tomatoes stored in the top portion of the prep cooler at 64F, another larger container of cut tomatoes was in the bottom of the prep cooler tightly wrapped in plastic wrap at 63F. The tomatoes had been cut around 12:00 PM. CDI- Tomatoes put on sheet tray and moved to walk in cooler for rapid cooling. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed cooked onions, pimento cheese, and egg salad that were all past the 7 day mark. Be sure TCS foods are discarded at the end of day 7. CDI- Items discarded. |
|
31
|
0.50
|
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 cut tomatoes stored in the top portion of the prep cooler at 64F, another larger container of cut tomatoes was in the bottom of the prep cooler tightly wrapped in plastic wrap at 63F. The tomatoes had been cut around 12:00 PM. Egg salad was in the bottom portion of the prep cooler tightly wrapped in plastic wrap at 64F. Egg salad had been made about 30 minutes ago. Use proper cooling methods in order for TCS foods to cool within the proper parameters. CDI- Tomatoes put on sheet tray and moved to walk in cooler. Egg salad uncovered and moved to walk in cooler. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer at the correct concentration between uses. Observed wet wiping cloths stored on counter top. Be sure to put cloths back in sanitizer between uses. |