|
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 ham and cheese in the prep units that were above 41F. Foods were put into unit before EHS arrival. CDI-foods were placed into ice baths to rapidly cool down. |
|
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 observed diced tomatoes in the WIC that were cooling while tightly wrapped. Observed a metal container of sliced tomatoes that were cooling while covered with lid. CDI-diced tomatoes were unwrapped to allow for rapid cooling. The tops were taken off of the sliced tomatoes to allow for rapid cooling. EHS informed PIC that it would be best to not wrap any foods that need to cool. Wrapping and covering can be down after foods have reached 41F and below REPEAT |
|
38
|
0.50
|
Personal cleanliness |
Yes |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees in the kitchen preparing food and not wearing a hairnet. CDI-hairnet was donned when EHS entered kitchen. |