|
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 4 covered containers of sliced tomatoes in cooling process in WIC but items only dropped 1 degree in 19 minutes (rate of 0.05 degrees per minute). Items cooling from room temperature must cool at a rate of 0.12 degrees per minute. CDI - Items were uncovered and placed in freezer and have cooled to 38F-40F in 21 minutes. |
|
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 Observed cole slaw, hotdogs, and cheese-stuffed mushrooms in prep unit not date marked. Items prepared yesterday. CDI - Items date marked. |
|
31
|
0.50
|
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 REPEAT. Observed 4 containers of sliced tomatoes and 3 containers of buttermilk chicken in cooling process in WIC; items all covered and stacked on top of each other. CDI - Items uncovered. Tomatoes were placed in freezer for faster cooling. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some black buildup on outside of ice chute of soda machine.
No signature needed due to COVID-19 guidelines. |