|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced turkey, tomatoes, and chicken breast in flip top cooler holding at temperatures between 46F and 53F. PIC stated items were placed in flip top cooler prior to lunch service which runs from 11AM-3PM. All other items in flip top cooler were 41F and below. CDI - Items were placed on TPHC and a discussion was had with PIC about placing items in flip top cooler on TPHC for lunch service. A TPHC template and TPHC guidelines were e-mailed to PIC. -REPEAT- -3 points- |
|
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 metal containers of cooling chicken breast in walk in cooler and in reach in cooler. Containers were tightly covered with plastic wrap and had condensation build up. CDI - Metal pans were unwrapped to allow for steam to escape and cold air to circulate in and around product. -0.5 points- |