|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried plantains , and yams hot holding below 135F. CDI, plantains and yams voluntarily discarded. TPHC will be used for the plantains. Procedures provided via email. |
|
31
|
0.50
|
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 and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice cooling in tightly covered container in reach in cooler. CDI, PIC reheated to 165 to hot hold. |