|
20
|
0
|
Proper cooling time & 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 mild salsa cooling at a rate too slow to meet cooling parameters. PIC stated product placed into WIC @10am. See temperature chart and violation #33 for details. CDI: PIC placed product uncovered into ice bath for more rapid cooling (40F in 24 minutes). |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed queso being held below 135F in front warmer by chip warmer. Observed ground beef and Mexican rice being held below 135F in steamer. Observed Mexican rice being held below 135F in front warmer by 2-door reach-in cooler. CDI: PIC reheated products in steamer (queso- 165F in 20 minutes, ground beef- 166F in 20 minutes, Mexican rice- 147 in 20 minutes). |
|
33
|
1
|
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
Observed mild salsa cooling in deep plastic insert pan covered with lid. CDI: PIC placed product uncovered in ice bath for more rapid cooling (40F in 24 minutes). REPEAT VIOLATION. |