|
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 steamed broccoli on the line at 110F. CDI - reheated in the steamer. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed one cooler was holding foods such as salads not yet on Time at 60F. CDI - repair man on site. |
|
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 . Properly cool salads before tightly closing containers. Observed salads over 45F and closed. These salads were in refrigeration and were due to be kept. CDI |