|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed a big container of meatballs dated 12/12 with a temperature above 41F (see temp chart). PIC stated that meatballs had not been moved from the cooler since yesterday. CDI- PIC voluntarily discarded meatballs. |
|
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 sliced tomatoes, ham, and sausage in the prep top unit with temperatures above 41F. PIC stated that items had just be cut and placed in the walk in cooler. Suggest placing items in walk in cooler after prep to ensure product is 41F or below before placing in prep top unit. Prep top unit will only maintain temperature. CDI- PIC moved items to walk in cooler for more rapid cooling. |