|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 4 covered pans of shredded lettuce cooling too slowly in WIC to meet cooling parameters. (Production sticker stated make time of 7:10am, item observed at 10:59am at 44-46F). CDI: Education provided. EHS had PIC uncover pans and place in freezer. Temperatures were observed @ 37F after 6 mins. - 1.5 - REPEAT
*RISK CONTROL PLAN AND PERMIT ACTION WILL BE TAKEN AT NEXT INSPECTION IF PROBLEM IS NOTED* |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 shredded lettuce cooling in plastic insert pans covered in plastic wrap and stacked 2-deep in walk-in cooler.
CDI: Education provided and product moved to walk in freezer for rapid cooling. - 1 - REPEAT |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed 3 of 3 sanitizer containers in facility with a quat concentration of 0-50ppm. Per directions on bottle concentration should be 200-400ppm. PIC stated buckets had been out since 7:00am. CDI - concentration @ dispenser was measured at 400ppm quat. PIC changed out buckets. |