|
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 3 trays of potato wedges holding below 135F in the hot hold cabinet. CDI - trays were reheated to at least 165F; see temperature chart. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
General comment 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 diced tomatoes cooling while covered with a lid in the walk in cooler. CDI - item was uncovered to facilitate cooling; see temperature chart. |