|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed mayo-based sauces on prep counter at 61F.
EHS explains which sauces are TCS and advises PIC too hold these sauces either in equipment at 41F and below or on proper 4 hour TPHC.
CDI- PIC voluntarily disposes of sauces and begins with new product labeled for TPHC.
A risk control plan may be implemented following the next inspection if cold holding remains in violation. (-3) |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT.
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 wrapped fish and portioned shrimp sauce cooling at too slow a rate in lowboy/fliptop, as well as large pile of shrimp tempura failing to cool at proper rate inside WIC.
CDI- PIC moves items to WIC and separates large shrimp tempura into multiple sheet pans. All items begin to cool at proper rate under the corrected conditions. PIC is advised not to cool in fliptops, lowboys, or large piles. PIC should use thermometer to monitor cooling rates. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed food debris inside lowboy gaskets. Increased cleaning frequency is advised. (-0) |