|
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 broccoli in the hot hold unit temping between 123F-130F. CDI. Employee reheated broccoli to 188F. |
|
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 pans of baked beans in the walk in cooler cooling in covered containers. Two containers were covered in plastic wrap and two other containers had metal lids on them. CDI. PIC vented all containers to properly cool. |