|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed large portion of brisket in walk-in cooler from the previous day holding at 50F. Corrected during the inspection (CDI) - Brisket was removed. Spoke with staff about slicing larger portions of meat during cooling to ensure temperature reaches 41F or below throughout. -1.5pts- |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 large portion of brisket in walk-in cooler from the previous day holding at 50F. Spoke with staff about slicing larger portions of meat during cooling to ensure temperature reaches 41F or below throughout. Place sliced meat on shallow pan uncovered until temperature is reached then cover item. |