|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed slicer stored as clean soiled with food waste. CDI: PIC sent slicer to be W/R/S. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed grilled chicken cooked to internal temperature of 148F and moved to table for holding using TPHC. CDI: Education provided and food employee recooked product to 165F. |
|
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 lettuce cooling at a rate too slow to meet cooling parameters. Food employee stated product placed into WIC @9am for cooling and @12:47pm product 47F. CDI: Education provided and PIC placed product in ice bath for more rapid cooling (38F within 5 minutes). |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed lettuce being held above 41F in WIC. Product prepared 07/15/25. CDI: PIC voluntarily discarded product. |
|
33
|
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 lettuce cooling in covered plastic container in WIC. Product placed into WIC @9am. CDI: Education provided and PIC placed product in ice bath for more rapid cooling (38F within 5 minutes). |