|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found TCS food above 41F at cold salad bar. TCS food pulled from bar and voluntarily discarded. Verification of effective implementation of controls within 10 days. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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: Cut watermelon packages covered during cooling process. Packages melons were 83F. Melon had been pulled from melons from outside the store. CDI- melons uncovered and spread out, dropped to 60F within 30 minutes. |