|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed chicken salad and salds holding above 41F (see chart). Suspected cooling issues. CDI- Discarded. Also noted some packages of sliced meats holding betwen 42F-45F. Note that facility must be in full compliance withb 41F by next inspection. |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf
Observed prepped sandwhiches cooling in grab and go unit. CDI- Removed, lid removed, placed in WIC to cool down. |