|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bbq wings prepared 05/12/21 being held above 41F in low case for cusomter self service. Food employee stated product was placed in unit @8am- facility cools wings overnight in walk-in cooler, temps in the am, covers with lids, then places in case. Food employee provided log stating product was 41F this morning before placement. CDI: Education provided and food employee moved product back to walk-in cooler for rapid cooling. REPEAT VIOLATION. |
|
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 individually cupped chicken salad prepared @8am being cooled covered with plastic lid in low display case. CDI: Education provided and food employee moved product to walk-in cooler for rapid cooling. Observed chicken wraps cooling covered with plastic lid in walk-in cooler. CDI: Education provided and PIC vented product for rapid cooling. |
|
33
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed frozen pre-cooked chicken and frozen noodles/alfredo sauce thawing on counter at sandwich station. CDI: Education provided and PIC placed product under cold running water. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
GENERAL COMMENT 4-501.11 Maintain equipment in good repair. Observed light out in vent hood. Lighting still sufficient, discussed with PIC about replacing bulb. |