|
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 Chicken sandwhiches and hotdogs holding below 135F in hot boxes. CDI - Reheated to 165F+. |
|
31
|
0.50
|
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 Cut tomaotes placed on serving line to cool; cut lettuce cooling while tightly wrapped in walk in cooler. CDI - Wrap vented; tomatoes pulled to walk in cooler for rapid cool down. |