|
20
|
3
|
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 in flip top and reach in unit in the temperature danger zone. Refer to temperature chart. CDI - educated to prevent overstacking. Keep all food below the fill line in each container. Prepare food, cool down uncovered in the walkin cooler or freezer, then check temperature. Once at 45F and below, then cover in plastic wrap and store in cold holding units. Cold holding units are not meant for cooling. REPEAT VIOLATION. All overstacked product and product that is in cooling phast has been pulled to walkin cooler. Product is uncovered and cooling down properly. Product has reached proper temperature. |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed items in the cooling phase closed with lids or tightly wrapped in plastic wrap in the reach in unit. Other items in the flip top units have been prepared, then stored in the flip top unit. Items are being prepared and not cooled down properly. Do not use cold holding units as cooling units. After preparing food, cool down uncovered in the walkin cooler or the freezer. REPEAT VIOLATION. |