|
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 sliced watermelon stored in floor display ice > 45F. REPEAT VIOLATION
CDI- voluntarily discarded by PIC (>4hrs).
observed ham, chicken, deli salads in walk-in cooler stored > 41F, but < 45F today.
CDI- discussed 41F cold holding with PIC. Food items were cooling at acceptable rate in 38F cooler. |
|
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 multiple deli food items stored on speed rack in walk-in tightly wrapped and stacked in layers.
CDI- food items were from ambient cooling and were held out during prep. Use proper cooling methods to cool food back down.
food items seperated and uncovered during cooling. |