|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed cream of mushroom soup reheated to 122F and put into pan for hot holding. CDI - PIC placed cream of mushroom soup on stove and heated over 165F. -1.5- |
|
25
|
0
|
Food additives: approved and properly used |
Yes |
No
|
No |
3-302.14 Protection from Unapproved Additives - P Food shall be protected from unapproved additives. Observed curing salt in the facility that is unapproved. CDI - PIC placed this in the teaching kit as a prop for demonstrating additives and seasonings to students. -0- |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 sliced tomatoes and items in the walk in cooler with tight wrapping while cooling. -0- |