|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
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 45F. -P Observed soups from yesterday in cooler above 45F. CDI: Items discarded. PIC stated that items are cooled with an ice wand and then placed in the cooler to finish cooling. The cooler they were placed in was holding at 47F. |
|
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 TCS soups stored in reach in cooler above 45F. CDI: Items discarded. Other TCS foods that did not stay overnight in the cooler were relocated for rapid cooling. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed reach in cooler with glass door holding at 47F. CDI: All TCS items relocated or discarded. Maintenance called. VERIFICATION REQUIRED. |