|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P observed a big container of tomato sauce in the walk in cooler at 61F from yesterday (5/20). CDI- PIC voluntarily discarded item. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meat loaf on the serve line with a temperature below 135F. (see temperature chart). Facility only does time for breakfast items on the line in the morning. CDI- PIC reheated meatload to 165F.
**facility is doing remodeling to hot holding and cold holding units this week** |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of cut melons with a temperature above 41F in the reach in unit near the cook line. CDI- PIC moved items to walk in cooler for more rapid cooling. |