|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed one flip top unit holding all products above 41F (see chart). PIC stated unit was being worked out of early in the morning for catering next to a steam well and oven. Unsure as to when temp. Abuse of food occurred. EHS placed thermometer in unit to get an ambient temp. And recorded at 45-47F. CDI- Food was voluntarily discarded. Facility will use unit in a TPHC manner. REPEAT. This is facility’s fourth cold holding violation in a row. Facility must meet compliance or be subject to an ITS. VR in 10 days to check unit. |
|
21
|
0
|
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
Open milk bottle was not dated. CDI- PIC knew date milk was opened and dated as such. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - PF
Commercial container of hot peppers where labeled stated ‘cool after opening’ cooling in prep top unit. CDI- Dumped on sheet tray to cool down. |