|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked potatoes and salad mix maintaining temperatures above 41F. See chart above. CDI - Items taken to WIC for cooling. |
|
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 feta cheese, cut ham, shredded mozzarella, camelized onions, sliced roast beef, cooked potatoes, opened gallon of milk, and cut melons not date marked. CDI - All items dated. |
|
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 cut lettuce, cooked turkey, cooked potatoes, and salad mix in cooling process but items were all covered with plastic wrap. Cooked potatoes and salad mix were also placed in prep unit and reach in fridge without cooling first. CDI - All items uncovered. Potatoes and salad mix taken to WIC for cooling. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Observed frozen spinach thawing in prep sink but not submerged in water under running water.
No signature needed due to COVID-19 guidelines. |