|
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 chicken salad in the display case and turkey, ham and roast beef in the flip unit that were above 41F. All food were prepped 04-28-2021 but were being used at the moment. CDI-foods were placed into the WIC and freezer to quickly cool down. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 turkey,and ham that were sliced earlier in the day that were tightly wrapped in the reach in. Meats CDI-foods were unwrapped and placed into the WIC to quickly cool. allow cold air to flow around product by not tightly wrapping foods. |