|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed watermelon, cantaloupe, and honeydew being held above 41F on sales floor. Product prepared 07.24.23. Product possibly stacked too deep on shelf causing limited air flow. CDI: PIC voluntarily discarded product. |
|
33
|
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 cut melons cooling in covered plastic containers in walk-in cooler. Product prepared @11:30am. CDI: PIC vented product for rapid cooling (<41F). |