|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed top layer of milk in front milk holding unit at 45F. Bottom layer was 39F, and PIC stated that unit had been open for breakfast. CDI: Milk sent to walk in unit for rapid cooling to 41F. |
|
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 pizza sauce cooling from room temperature in a covered, deep metal pan. CDI: Pan vented to facilitate rapid cooling. |