|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Hot hold foods at 135 min. Observed pans of broccoli, chicken nuggets, and mashed potatoes at 126-130. May have been out at room temperature too long before going into hot holding cabinets. CDI- Foods properly reheated for hot holding. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Cold hold foods at 45 or below. Observed one salad cooler on line #2 reading 55 degrees, all salads inside were reading 53 degrees. Cooler may need service, does not appear to be cold holding properly. CDI- Salads chilled below 45, cooler to be serviced ASAP. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Use approved cooling methods to ensure foods quickly cool from 135 to 70 in two hrs and 70-45 in 4 more hrs. Use flat pans, ice baths, quick chilling equipment, don't stack cooling pans and vent or cool uncovered. Observed pans of cooked turkeys not well vented and stacked on top of each other to cool. CDI- Corrected by instruction. |