|
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) - In the walk-in cooler (WIC), the tomatoes 44 F and the pepperoni 44 F from 6/14. TCS foods shall be maintained at 41F and below. CDI: Milk moved to the walk-in cooler (holding below 41F). CDI - The person in charge (PIC) voluntarily discarded the food items. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) - Some items were prepped around 11:30 am and were placed on the cold bar, and were later moved to the walk-in freezer (WIF). At the cold bar, the tomatoes were 49 F at 12:07 pm, and then at 12:44 pm is was 36 F in the WIF. The salad at the cold bar was 49 F at 12:07 pm, and at 12:44 pm it was 37 in the WIF. The cheese, tuna, and chicken were 50°F on the cold bar at 12:20 pm, and at 12:44 pm they were 47 F, 47 F, and 46 F in the WIF. They were all placed in the WIF, tightly covered and stacked upon each other. Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT(4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. CDI - The food items were left vented in the WIF, and some reached 41 F or below, and the remaining items will reach 41 F or below, given the cooling parameter |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - Ice building up on the pipe in the walk-in freezer. Equipment shall be maintained in good repair. |