|
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 container of tuna salad stored in cooler at 48 F. Tuna salad was prepared on 6/17. CDI- Tuna salad was voluntarily discarded into trash. |
|
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 pans of sliced lettuce and sliced tomatoes stacked covered in walk-in cooler. CDI- Containers were partially opened. |