|
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 lettuce, tomatoes and salads above 45 F in reach in cooler. Reach in cooler ambient air was checked to be 38 F. PIC stated the unit had just recently been opened for awhile. CDI- Items were voluntarily discarded. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 salads cooling in walk in cooler with clam shell lids closed. CDI- Instruction provided to PIC that lids should remain open during cooling process. |