|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Lettuce and ham recorded above 41F (see attached). CDI- Cooled down.
All meats in Boars Head Sliced meat unit recorded above 41F (see chart). Internal unit thermometer was recorded at 52F. CDI- All products discarded. VR to check unit. |
|
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
Observed cheese cooling in cheese unit. CDI- Moved to freezer to cool down. |