|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed low QAC sanitizer at 3-compartment sink- 0ppm. Sanitizer container empty. PIC stated truck to arrive tomorrow morning. CDI: PIC provided QAC tabs and made new solution- 200ppm. |
|
20
|
0
|
Proper cooling time & 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 original cream cheese cooling at a rate too slowly to meet parameters in 2-door prep reach-in cooler. PIC stated product prepared between 8am-9am. CDI: Education provided and PIC moved product to freezer for rapid cooling. |
|
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 original cream cheese cooling in plastic insert pans covered in plastic wrap and stacked 3-4 deep in 2-door prep reach-in cooler. CDI: Education provided and PIC moved product to freezer for rapid cooling. |