|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Repeat - Observed ground beef reading 128-131 on one side of the pan. CDI - Product was reheated to 165F.
Ensure that foods remain within components of hot holding station to ensure compliance. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 0 pts - Observed rice and roast beef ends not labeled. CDI- Labeled. |
|
31
|
0
|
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 sliced roast beef (50F) and cooked onions (60F) tightly covered. CDI- Vented to properly cool.
Ensure that foods are being cooled properly. |