|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked salmon (120F) and cooked zucchini (110F) hot holding below 135F in hot box. CDI - Items were moved to steamer to be rapidly reheated. - 1.5 - |
|
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 several items cooling tightly covered in walk in cooler and freezer. CDI - Items uncovered to allow proper air flow. - 0 - |