|
20
|
3
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed that product is out of temperature at the salad bar. CDI - educated that employees need to be aware of overstacking product in the containers. Observed that the containers are too shallow for the equipment; product in deeper containers are in proper temperature. EHS advised to use deeper containers and not overstack product. During inspection, employee switched TCS product to deeper containers. Also, cool products down in walkin cooler before placing onto buffet line. That equipment is for cold holding only, not cooling. |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed bleu cheese that was out of temperature. Product was tightly wrapped and placed in walkin cooler. Tightly wrapping product does not quickly cool products. CDI - educated to leave products uncovered in the walkin cooler. |