|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F.Observed cut melons and salads above 48 F under refigeration. CDI- removed to cool |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
3-501.15 Cooling MethodsRules require cooling by proper and effective methods.Observed poor cooling procedure for sald and cut melon prep. Instruction provided; facility changed cooling procedures to promote more rapid cooling. VR for new cooling proceedures |