|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, kale, in a salad reach in above 41F shrimp, tomatoe, and garlic butter out of temp, they were holding on the panini station. PIC said they hold them there during lunch and every 1.5hrs they put them in the reach in. CDI-Lettuce and kale was moved to the WIC to cool. Shrimp and tomatoes were voluntarily discarded. Butter was put on time. Spoke with PIC about using time for panin station-a statoin next to their press were they keep a few itmes that has ice packs underneath. They decided that is best and EHS will send over paperwork. VR REQUIRED 1/16/2021. REPEAT. |
|
21
|
0
|
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 ham and pepperjack cheese in the WIC with no DM. PIC said they were opened a few day ago. CDI-PIC added DM. |
|
31
|
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, kale, in a salad reach in above 41F, they were both covered with sarn wrap. Shrimp, tomatoe, and garlic butter out of temp, they were holding on the panini station. PIC said they hold them there during lunch and every 1.5hrs they put them in the reach in. CDI-Lettuce and kale was moved to the WIC to cool. Shrimp and tomatoes were voluntarily discarded. Butter was put on time. Spoke with PIC about using time for panin station-a station next to their press were they keep a few itmes that has ice packs underneath. They decided that is best and EHS will send over paperwork. REPEAT.
PIC did sign due to Covid protocols |
|
34
|
0.50
|
Thermometers provided and accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer onsite during inspection. PIC ordered one while EHS was on site. VR REQUIRED 1/16/2021 |