|
13
|
0
|
Food separated and protected |
Yes |
No
|
No |
General Comment
3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Boxes of unwashed tomatoes stored on top shelf above lettuce that has been washed and cut. CDI - Staff began rearranging walk in cooler. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Lettuce and cole slaw holding on make line above 45F. CDI - Items placed into cooler for rapid cool down; do not stock products in make line above the fill line on the food pans. |
|
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 Lettuce cooling while lidded and tomatoes cooling while tightly wrapped. CDI - Both items vented to allow proper cooling. |