|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found sliced/pulled turkey, corn beef hash holding above 41F. Refer to temperature chart. CDI- turkey cooled to 35F in freezer. Hash discarded. |
|
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: Found a covered cart in walk-in cooler with a date label of 10/2-10/5 on curtain covering cart. Cooked sweet potatoes, cooked beets, chicken pot pie, nachos, cooked sausage were all on covered cart and all temped from 48F-59F. Date marking system makes it unclear when any item may have been prepared. Date marking must be clear in order for regulatory authority to assess what process food is in. For example, if TCS food was prepared today then it may be in the cooling process. If prepared previous day then it may be in holding. If the intent is to prepare a TCS food and serve or discard same day then date marking is not required. If the intent is to carry over all or any portion of a TCS food, then that food must be date marked when prepared (see above). CDI: Food allowed to be dated with today's date. |
|
31
|
0.50
|
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: Found many items on cart in cooling process covered by covering curtain. CDI- curtain removed. |