|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed creamer being held above 41F in customer self-service unit at coffee station. Ambient temp of unit 39F. Product not date labeled but PIC stated product prepared 04/18/25. Facility does not maintain temperature logs. CDI: PIC voluntarily discarded product. Observed egg salad sandwich being held above 41F in customer self-service case. Product prepared 04/19/25. Other TCS foods in unit within temperature parameters. CDI: PIC voluntarily discarded product. REPEAT VIOLATION. |
|
23
|
0
|
Proper date marking & 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 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed dairy creamer in customer self-service unit with no date label. 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 egg salad sandwiches ad Italian wraps cooling in customer self-service case in sealed plastic containers. PIC stated sandwiches prepared @6:30am and wraps @8:15am. CDI: Education provided and PIC vented product and moved to reach-in freezer for rapid cooling. |