|
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 Observed three pans of sliced tomatoes overfilled and above 45F. CDI-excess removed and put into refrigeration. |
|
31
|
0.50
|
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 large amount of lettuce in plastic bags and stored in large plastic can in walk in cooler. Facility puts plastic bags of ice on bottom and top of lettuce but product is not cooling properly. Lettuce prepared and hour and half prior and has not cooled to 45F. CDI-lettuce removed from plastic can and placed in shallow uncovered containers. Observed lettuce at 42F at end of inspection. |