|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Observed several TCS/RTE foods on the salad line that were out of temperature compliance reading 48-53F. CDI - Items moved to walk in freezer for rapid cooling.
Recommended TPHC or the use of logs. |
|
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 - Repeat - Observed two pans of cut melons tightly covered reading 61F. CDI - Items to be placed in freezer.
Cooling shall be accomplished using one of the methods listed above and monitored using a thermometer. Food can be uncovered or loosely covered during the cooling process. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Cleaning needed in upright two door reach in units. |