|
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 chickpea salad cooling at a rate too slow to meet cooling parameters. See violation #33 and temperature chart for details. CDI: Education provided and product vented for rapid cooling (<41F). |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed ham, spring mix, and prosciutto being held above 41F in tabletop cold holding unit. Ambient temp of unit 35F-38F. PIC stated pans flipped @EOB(2pm-3pm) daily. EHS recommended filling all pan "slots" with pans even if no food in container to aid in keeping cold air under pans. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling (<41F). |
|
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 chickpea salad cooling in sealed individual plastic containers stacked 4-5 deep. PIC stated product prepared using room temp ingredients, cooled in large Cambro, portioned, cooled in individual servings, then served. EHS recommended cooling products prior to prepping and cooling with lids off of containers to aid in better cooling. CDI: Education provided and product vented for rapid cooling(<41F). |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed no test strips for chlorine at dish machine. CDI: EHS provided facility with test strips. |