|
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 chicken and tuna salad cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. REPEAT. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
Yes |
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 ham, sandwiches cooling in the RI in plastic wrapped container. CDI. PIC removed the wraps. REPEAT
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed too much TCS food and less storage units in the facility. More storage facilities are needed or reduction in food preparation.
Will be back in 10days to check on the units and storage. |