|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14 Cooling - P Observed lettuce prepared at ambient temperature that was being cooled in a plastic container with a lid on. PIC opened containers to properly cool foods. Fifty three minutes later food had cooled 4 F. CDI- lettuce spread out on metal tray in walk-in cooler. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one chicken breast filet below 135 for hot holding, item was later going to be used for soup. CDI-PIC discarded |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in walk-in cooler above 41 degrees. Refer to temperature chart. Observed egg whites above 41F at grill. CDI-PIC was allowed to properly cool food |
|
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:Large lexans filled with recently processed lettuce and covered in cooling process. Temperature of cooling lettuce dropped 4 F in 50 minutes. CDI-lettuce spread out on metal sheet pan in walk-in. |