|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sliced tomatoes in make line reach-in were 42F -from previous morning. All other TCS foods in unit were 41F and below. CDI-Tomatoes were discarded. |
|
33
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed sauce (containing egg, milk) in walk-in cooling from prep before inspection with lid fastened. Be sure that food is cooled by one of the above listed methods until TCS food reaches 41F or below. CDI-discussed cooling methods with PIC - lid vented and food quickly cooled to 41. |