|
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 large lexan container of tomato bisque soup cooled from last night at 52 degrees in walk in cooler. CDI discarded |
|
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 chicken , salmon, pasta in prep unit greater than 45 degrees CDI chicken discarded all other items taken to walk in to cool. Observed cheese and tomatoes in pizza prep unit greater than 45 degrees cdi discarded. |
|
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 tomato bisque soup cooled in too great of volume and tightly covered. CDI discarded and pic instructed staff to cool in smaller portions and in smaller metal pans. |