|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - 0 pts - One pan of chicken holding in hot box read 103F. CDI- Chicken reheated to 203F. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Cole slaw, tomatoes, and cooked onions stored in ice bath read above 45F. Cooked onions stored in walk in cooler read 61F. CDI- Items were placed in walk in cooler for rapid cooling.
Marinara sauce prepared at 8 am read 74F at 2:30pm. CDI- Marinara was voluntarily discarded. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Cooked onions (3/31), blue cheese dip (3/31), and two bottles of dressings (4/1) were out of date. CDI- PIC voluntarily discarded bottles. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 - Repeat - Containers that were in ice baths in need of cooling were tightly covered. Marinara sauce stored in deep container read 74F. Onions were tightly covered prepared 4/10 read 61F. CDI- Ice bath containers were loosely covered. Marinara and onions were voluntarily discarded. |