|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
REPEAT
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed queso’s at 105-110F inside hot box.
CDI- Queso reheated >165F at stove and returned to hot box. EHS discussed with PIC need to allow hot box to reach temp before placing reheated foods inside. PIC should monitor the bottom rack and ensure it is not in need to repair. All other items in hot box observed above 135F with ambient temp of 145F in unit. (-3) |
|
33
|
0
|
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 overfilled container of diced tomato and one container of sliced tomato cooling in fliptop, not conductive to proper cooling.
CDI- Tomatoes brought to WIC for cooling. (-0) |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed unlabeled squeeze bottles of bottled margarine at cook line.
CDI- Staff member labels bottles. (-0) |