|
17
|
1.50
|
Proper reheating procedures for hot holding |
No |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed marinara sauce, tomato sauce, and meatballs reheated to less than 165 degrees and placed into hot holding. CDI reheated all products to over 165 and placed into hot holding. |
|
18
|
1.50
|
Proper cooling time and temperatures |
No |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed three containers of Marinara, three containers of meat sauce , chicken lasagna , and meat lasagna cooled from yesterday in walk in cooler at greater than 41 degrees . CDI discarded. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed clam strips, diced clams and chicken in lower prep unit 2 at greater thanm 41 degrees. CDI discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 sauces and lasagna cooled in too great of volume and covered . CDI cooling window missed products discarded. |
|
40
|
0
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed mushrooms being sliced to be used without being washed. CDI PIC had employee take mushroom to wash. -0 points- |