|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed spinach, shrimp, duck, pasta, andouille sausage in prep unit 1 all held at greater than 45 degrees. CDI discarded. and unit taken out of service. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 crawfish cooling tightly covered in walk in at insufficient rate to meet cooling parameters. CDI vented and proper cooling rate achieved. |