|
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 Small pan of cooked fish in small holding warmer not under temperature control. CDI- PIC James Beatty and Chef had fish removed and reheated to 167F. All other hot food items maintained as required. (0pts) |
|
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 Three pans of cut/ shredded lettuce and spinach in front prep cooler at the line not under temperature control. PIC advised that foods were just prepared less than one hour before. CDI- Time as a method of control implemented. PIC discussed possibly using time as a method of control going forward for cut leafy greens at the station. |
|
31
|
1
|
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. Large container of sliced tomatoes cooling in the sandwich prep cooler tightly covered. Container of cut melons covered, and then large cart bag placed over entire cart during cooling located in walk in cooler. Cooling rate for tomatoes and melons did not change. CDI- Both items spread out and uncovered for rapid cooling. Repeat |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Only two apples in open wire baskets at front entry. Apples observed to not be wrapped/ protected today. Intent is to offer apples ready to eat. CDI- PIC to have apples wrapped. All other foods protected as required. (0pts) |