|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Packaged pico de gallo 45F on retail aisle. All packages above 41 F voluntarily discarded. Return visit within 10 days. |
|
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: Cut packaged cantaloupe 50 F on retail floor aisle. Cantaloupe taken back to cooling room. Dropped to after 1 hour. |