|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage, pork rinds, potatoes and corn patties that were in the flip unit. The foods were over stacked causing the top portions to be over 41F. CDI-foods were portioned out into another container and were put into the WIC to cool. |
|
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 Oserved lettuce that was cut before EHS arrival that was cooling in a large container with the top on it. CDI-lettuce was portioned out into another container and PIC was told to leave the tops off until lettuce cooled down. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed cups used as scoops sitting in bins of rice and beans. CDI-cups were taken out. EHS advised PIC and employees to use cups with handles on them or scoops. |