|
18
|
1.50
|
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 cantaloupe in WIC at 43 F. PIC stated it was cut yesterday and was cooling overnight. CDI - Cantaloupe was voluntarily discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 melons cooling in large covered plastic containers. CDI- PIC removed lids from containers to allow cold air to flow around food. |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed food establishment did not have a thin probe thermometer. Verification Required. |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed food establishment using Lexx liquid sanitizer, the food establishment did not have test strips that would work with this sanitizer. Sanitizer concentrations could not be determined. EHS suggested using a QUAT sanitizer which they did have test strips for until the PIC could obtain the appropriate Lexx test strips. Verification Required. |