|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0pts - Melons overfilled on salad line reading 48 on the top and 41 on the bottom. CDI- PIC removed containers and placed in the cooler for rapid cooling. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 an entire rack of items for salad bar tightly covered and covered again with speed rack cover. Discontinue this practice as foods will not properly cool down. Ensure that venting occurs on product. All product read 48-50F. |