|
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 diced turkey in WI, Salad in RI, cold holding at temperatures above 41F. CDI. PIC discarded.
**No points taken because must of the items were properly date marked. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. REPEAT. Observed salad in RI, diced turkey, sliced tomatoes, lettuce, in the prep unit, diced turkey in the WI, with no date mark on them. CDI. PIC date marked all of them. |
|
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 salad in the WI cooling in a covered pan. CDI. PIC opened the pan and temperature starts dropping. |