|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
Repeat:
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed watermelons, honey dew, cantaloupe, and mixed fruit containers in display cooler ranging from 43F-45F. CDI: items were pulled to be discarded.
Return visit is needed within 10 days to ensure temperature compliance can be maintained. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
General Comment:
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 2 chemicals bottles in department not labeled properly.
7-201.11 Store toxic materials to avoid contamination. -P. Observed unlabeled chemical bottle stored on prep table. CDI: bottle was relocated. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
General Comment:
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 watermelon in cooling process that had been cut about an hour ago and tightly wrapped at 57F inside walk-in cooler. Explained to PIC/store manager to allow product to cool down to temperature of 41F/below prior to putting into containers and tightly wrapping. CDI: plastic was removed and all products were stored on a cart and placed inside the walk-in freezer to rapid chill. |