|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of barbecue chicken hot holding below 135F on the serving line (see chart). CDI- food placed on TPHC board. Instructed PIC to discard if not served within 4 hours. |
|
31
|
0
|
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 a reach in cooler with packaged salads cooling with closed lids between 52-55F. PIC indicated the salads were made approximately 1.5 hours earlier. CDI- salads were relocated to the walk in freezer for rapid cooling. |