|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed provolone cheese overstacked in center cold holding unit holding at 51F, scallion sticky rice holding at 44F in reach in unit near ice cream freezer, as well as several items in the salad prep unit holding at 43F. CDI: Top portion of provolone was voluntarily discarded, sticky rice was spread out on sheet pan, and the TCS items in the flip top unit were placed on ice to rapidly cool to 41F. |
|
31
|
1
|
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 lettuce at 49F in salad prep unit prepared earlier today arund 10:30 AM. PIC believed that product was not properly cooled to 41F before being placed into holding unit. CDI: Lettuce voluntarily discarded. REPEAT. |