|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed tomatoes 51F in prep unit CDI-discarded |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 breaded fish, pasta, mushroom sauce, and corn beef all being cooled completely wrapped (in walk in) or in prep reach in(corn beef). Items were 49-50F and had been prepped at 1:30/1:45 for dinner. Items were vented properly and placed (corn beef) in walk in cooler until dinner time (4:30/5:00pm). REPEAT. |