|
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 a few pans of baked and bbq chicken in two different hot boxes on service line at 120-130 degrees. CDI- Chicken reheated to 165 min for proper hot holding. |
|
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 cut heads of green leaf lettuce in a very deep pan wrapped in plastic wrap cooling approx. 1.5 hrs since prep at 57 degrees. Lettuce may be difficult to chill to 45 or below with current cooling methods in the next 2.5 hrs (total of 4) as required by food code. CDI- Lettuce moved to shallow vented pans in walk in cooler, observed at 51 degrees by end of inspection, at a cooling rate to meet required 45 degrees temp in required time. |