|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed reach in unit on hot line that had an ambient air of 49F and food items holding at 44F. CDI items discarded. Verification required. Observed stuffed bell pepper filling prepped today and placed in walk in for holding without allowing product to cool down. CDI item moved for cooling. |
|
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 stuff bell pepper filling that was tightly covered in the walk in without checking to verify temperature. CDI item vented and placed in walk in freezer for cooling. |