|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P. Observed green salsa and red salsa above 70F after 4 hours of cooling. CDI items discarded. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed grilled jalepenos on top of hot well at 91F. CDI jalepenos reheated. Keep jalepenos in steam well to maintain temperature. |
|
31
|
0.50
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed green and red salsa cooling in deep covered plastic containers. CDI items discarded. Suggest facility cool sauces in metal containers and use freezer at commissary for a quick chill before storing on the truck. |