|
20
|
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 one small container of lettuce at 48F. The container of lettuce was sitting on top of other containers in the prep cooler. No cold air can flow around container when stored this way. PIC stated container was set here during lunch rush and was never moved back to bottom of cooler. CDI- Lettuce left uncovered and moved to the bottom of cooler. |
|
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 one container of cut cabbage cooling covered with a tightly fitting lid. Leave TCS foods uncovered during the cooling process. Facility has a blast chiller but does not use chiller on veggies due to quality issues. CDI- Cabbage uncovered. Cabbage was cooling at an adequate rate once uncovered. |