|
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 sandwiches in hot holding below 135F. CDI sandwiches placed on TPHC. PIC stated going foward all sandwiches will be held in bags during serving. |
|
31
|
0.50
|
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 salads in reach-in cooler above 45F. Salads moved to cooler to blast chill. Rechecked below 45F. |