|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P: Found soft-ball sized package of wrapped rice dated 4/17 in wok prep cooler 48 F. Deli manager determined rice likely wasn't cooled properly. CDI- rice discarded voluntarily. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found chicken wings and fried parts packaged in house above 45 F in floor case.CDI- PIC voluntarily discarded chicken. |