|
22
|
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 cooked carrots in walk in cooler holding above 41F (see temperature chart). Carrots were cooked and cooled the previous day (1/27). Second pan of carrots temped at 41F. Per PIC, carrots were taken from hot holding and cooled in walk in freezer before being placed in walk in cooler. EHS does not believe improper cooling was the problem but was likely due to human error. CDI - PIC voluntarily discarded carrots. NOTE: No point deduction due to all other items cold holding properly. |