|
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 Observed catering food items (chicken wraps and cut watermelon) ambient cooling in reach-in cooler in deep portions and covered with plastic food wrap. CDI-EHS asked PIC about their cooling methods and he stated they normally place food on plans in thin layers and keep uncovered. PIC elected to follow their procedures after conversation about cooling methods. Items were placed on plans in thin layers, uncovered, the watermelon was placed in ice baths, and the chicken wraps were quickly cooled in the reach-in freezer. Ambient and two-step cooling posters provided to PIC. EHS also recommended cooling all ingredients in reach-in coolers or freezer prior to the prep date.
EHS explained that all TCS foods shall be 41F or below or 135F or above prior to and during transport to events. PIC understood and should equipment they use to transport products.
Please note that your permit states the following: "This caterer shall operate during hours that the day care and church are not utilizing the kitchen. - If cooling cannot be conducted safely, a blast chiller or walk-in cooler shall be installed or cooling shall be discontinued." |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
Yes |
No
|
No |
4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a large bag of gallon liquid containers stored directly on floor in storage area. |