|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed hamburgers in hot box at 117F-124F. CDI items placed on TILT board to be discarded by 1:20pm. Repeat. |
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed ceasar side salads cooling in walk in freezer then reach in unit with lids closed. CDI lids opened to allow foods to cool. |
|
33
|
0
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Use approved thawing methods. Thaw under refrigeration, as part of the cooking process, or fully submerged under water with running water to agitate particles.
Observed sliced chicken that was thawing in sink with water running above product. CDI PIC placed product in full pan of water and underneath running water. |