|
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 mushroom sauce and salsa in the prep units that were prepped 01-05-2021 and were above 41F. CDI-items were discarded
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed beef in the WIC that was cooked on 01-05-2021 and was above 41F. CDI-beef was discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked pork, tomatoes, lettuce, in the prep unit that were not date marked. Observed milk in the reach in cooler that was not date marked. CDI-foods were labeled with the correct date. |
|
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 beef that had been cooked before EHS arrival that was cooling while tightly wrapped in plastic wrap. CDI-PIC removed the plastic wrap and placed the beef into the freezer to rapidly cool. REPEAT |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths being held in sanitizer that was not at the correct concentration. CDI-sanitizer was replaced |