|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 3 pans of baked potatoes in hot holding unit at 48-52F. See temperature chart for temperature observations. CDI pans moved to walk-in cooler until employees are ready to actively prepare potatoes. |
|
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 Observed closed calmshell packaged salads in reach-in cooler tightly stacked at 57-62F. SEe temperature chart for temperature observations. CDI packages moved to walk-in cooler to rapidly cool. Packages opened and uncovered. |