|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese in the grab and go at 44-45F, PIC said this was made yesertday or before. The cheese that was stacked high was out of tempo and the lower ones were in. CDI-PIC voluntarily discarded the cheese that was out of temp that was high. PIC called in maintenance and they will come check the temperatures.
Observed rehydrated garlic sitting out at 56F in the sushi area, being used for cooking, it did appear to be used before. PIC said they put water in dehydrated garlic and keep it out until they are done. CDI-PIC voluntarily discarded and EHS explaiend if it is rehydrated they have to keep it cold, unless it's fresh with no oil inside. REPEAT. VR REQUIRED 3/5/2021. |
|
31
|
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 two large portions of ham and turkey in the reach in at 45/46F. PIC said they made this before EHS came in and they are cooling it in the reach in. Ham and turkey were heavily wrapped with saran wrap. CDI-PIC moved meat to the blast chiller to drop temp before use. REPEAT. VR REQUIRED 3/5/2021.
PIC did not sign due to Covid protocols |