|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed tomato and lettuce prepared at 8 am, 6 hrs later product not at proper temperature. Did not meet proper cooling time/temp criteria. CDI - discarded items. Educated proper cooling methods to meet proper cooling time/temp. |
|
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 Observed product out of temperature in the flip top and reach in units. CDI - discarded items. Educated to cool items down before storing in cold holding. Flip top units and reach in units are not meant for cooling. REPEAT VIOLATION. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
80k 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed product such as lettuce and tomato tightly wrapped in reach in units. These products did not meet time/temp for cooling. Product prepared at 8 am. CDI - discarded items. Educated to prepare, then leave uncovered in the walkin cooler until 45F or below. |