|
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 cut watermelon stored on ice above 45F due to ice not surrounding product and product stored beside hot hold rotisserie unit. CDI-melons taken to be iced down fully and stored in walk cooler until reach 45F. |
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut melon on a fruit tray for a customer sitting out of temperature control and above 45F. Employee stated these items were just cut but left unattended and plastic lid to tray was taped on. CDI-lid removed and tray placed into walk in cooler to cool until 45F. |