|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - Maintain all cold foods at 45 F or below. Observed multiple items in upright refrigerator at greater than 45 F. Unit was holding cold on top shelf near blowers. Lower section of unit was not circulating cold air. All PHF items discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods - Use approved cooling methods. Observed sauces greater than 150 F cooling in ice baths. Gave instructions to stir regularly. |