|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several cheeses (jarlsberg, cheddar, brie, and
cambozola) out of temperature in the cheese display case. Observed sushi, macaroni salad, chicken tenders, and ribs in grab and
go case in front of sub station out of temperature. Observed roast beef and cheese overstacked at sub station holding between
42F and 45F. For details, see temperature log. All out of temperature items were pulled and sent to walk in unit for rapid
cooling. REPEAT. VERIFICATION REQUIRED within 10 days to determine long term compliance. |
|
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 gravy in walk in unit cooling from lunch while covered in the walk in unit.
CDI: Gravy vented to facilitate rapid cooling. |