|
19
|
0
|
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 tray of burritos in the hot holding unit with a temperature range of 90-95F. PIC stated that items are held in the hot box until it is time to place them in the oven. Explained to PIC that items should be held inthe WIC until it is time for reheating due to food being held in the temperature danger zone. CDI- PIC reheated items to 165F. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 a tray of salads in clam shells with the lid closed. CDI- PIC opened clam shells to allow for more rapid cooling. REPEAT. |