|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several containers of cut lettuce, lettuce wraps, and sliced tomatoes at 43F-46F. Items prepped over 4 hours ago. CDI - Items voluntarily discarded. |
|
31
|
0
|
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 several containers of cut lettuce, lettuce wraps, and sliced tomatoes that were in cooling process but covered and stacked up on top of each other. Items passed 4 hours and still out of temperature. CDI - Items voluntarily discarded. |