|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shrimp on ice display above 45F. See temperature chart for temperature observations. Reduce time shrimp is held out of temperature control during thawing process. CDI shrimp voluntarily discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 Observed shrimp cooling in open air/ice display case. Shrimp 76F. CDI shrimp voluntarily discarded. PIC stated shrimp will not longer be thawed under running water past 45F. |