|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese dip with cooked tomatoes hot holding at 128F. CDI - PIC reheated cheese dip to 165F. -0 points- |
|
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 individual serving cups of crab dip stored above container fill line in flip top cooler. Cups of crab dip in bottom of container were 40F. Cups found above fill line were 45F. CDI - PIC moved all containers of crab dip to reach in cooler to rapidly cool to 41F or less. PIC was advised to not overfill containers. -1.5 points- |