|
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 raw pollock being stored in a container in the drawer under the flip top next to grill not reaching 41F after 4 hours. Check temp log for temps. PIC stated pollock was properly thawed under running water that was below 70F before EHS arrival. CDI. PIC voluntarily discarded pollock. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 raw pollock cooling in a metal container covered with plastic wrap in the drawer under the flip top next to grill. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. OBSERVED wipes being stored in sanitizer bucket with low concentration. PIC refilled with accurate concentrated sanitizer. |