|
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 shell eggs on the counter at 64F. PIC stated eggs are not held on time. Suggested to keep eggs in the cooler at all times or keep eggs on ice if they want them out on the counter. PIC does not want to do time on them. CDI - eggs placed in the freezer to rapidly cool.
Observed containers of creamer on the tables. Packaging says "keep refrigerated". Either keep the creamers on ice or switch to creamers that do not need refrigeration. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
General comment 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 a container of pasta covered with a lid in the reach in cooler. Pasta was made an hour ago and was 60F. CDI - PIC placed pasta in an ice bath to cool. |