|
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 a pan of spaghetti holding hot below 135F. CDI-reheated to 170F. |
|
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 salads that will be used on TPHC and must be cooled to 41F prior cooling in holding unit at 60F in closed plastic clamshell containers. CDI-pans vented and taken to walk in cooler to rapidly chill. |