|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes being held above 41F in drive-thru make table and in-shop make table. Product prepared @9am. Ambient temp of unit 35F. PIC stated product prepped, cooled in make table, then pulled and wrapped. Cooling and cold holding logs not kept. EHS discussed cold holding issue versus cooling issue. Product densely packed into insert pans. EHS recommended storing product on ice while slicing and placing less product in each container when in cold holding. CDI: PIC Voluntarily discarded product. |