|
20
|
1.50
|
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 slices at 43F and cantaloupe at 42F in the reach in grab n go. CDI: PIC voluntarily discarded. -1.5- |
|
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 cut watermelon in plastic containers in the walk in cooler tightly sealed. CDI: PIC vented the lids for cold air to flow through and to cool quickly. |