|
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 veggie soup that had been cooling >6 hours today and had still not reached 45F or less. Discarded by PIC to correct today. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -PObserved hotdogs stored at <135F today. Timed to correct. TILT sheet given today- fill out and keep onsite for EHS. |
|
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 soup that had cooled in deep portions, tightly covered, and in a small cooler. Use half portions and keep the lids off to cool this product quickly.Soup discarded today. |