|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed sweet potato fries holding below 135F in the 2 hot hold cabinets. CDI - fries were combined and reheated to 179F. |
|
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 lettuce and tomatoes cooling while covered with saran wrap in the reach in cooler on the serving line. CDI - explained proper cooling methods; items were placed in the freezer to rapidly cool. |