|
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 deep and sealed containers of broc soup and melted cheese that were at 48 degrees in the center cooling since last night (over 6 hrs). CDI- PIC voluntarily disposed of improperly cooled foods. |
|
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 sausage patties hot holding at breakfast bar at 120, PIC said sausages had been on bar less than 30 minutes, CDI- Sausages reheated to 165 for proper hot holding at 135 min. |
|
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 foods improperly cooled in deep and sealed containers. CDI- Reviewed proper cooling methods with PIC who will use chill sticks and shallow vented pans to ensure proper cooling. |