|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Mozzarella balls in prepped salad at salad bar 43F. CDI- salad discarded. Points not escalated due to significant improvement. Romaine lettuce 43F in one end of pan on salad bar. Other end 40 F. Pan flipped to expose warm end to air flow. |
|
31
|
0.50
|
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: Cooling tomatoes from room temp were in stacked pans. CDI- Pans unstacked, tomatoes cooled 11 F in one hour forty-five minutes. Cool produce in unstacked pans so product is exposed to circulating cold air. |