|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Observed sliced turkey, and sliced cheese stored in prep cooler above 41 F. PIC stated lid was open during lunch service. CDI- items were placed in refrigerator and allowed chill. -zero- |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf)
When cooling foods, leave the container uncovered. If foods need to be covered to prevent contamination, cover with a non insulating material such as parchment paper. Do not stack containers of cooling foods. Chili was cooling with the lids on and containers stacked on top. Correction: education. The items were unstacked, uncovered and placed in the freezer to rapidly chill. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices (Pf). Observed facility does not have a thin diameter probe designed to message thin foods. VR- facility has up to ten days to provide Thin-probe thermometer. |