|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product in flip top out of temperature. Refer to temperature chart. CDI - educated that prep units are not for cooling but only for cold holding. Advised to place product into freezer once MFU is set up in order to bring product to proper temperature, then place product into flip top cooler once at 45F or lower; placed product into freezer to cool down. Advised to use thermometer. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 container of lettuce tightly wrapped with plastic wrap and product is cooling in refrigerator. CDI - educated to leave product uncovered in the cooling process to allow to cool quickly; uncovered product and placed into freezer to cool quickly. Advised to use thermometer. |