|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P observed commercially processed macaroni and cheese in the hot holding unit at 78F that was recently reheated per PIC. CDI Employee reheated the food and the final temperature was 166. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS food such as cut tomatoes and chicken used for sandwiches in reach in unit in prep room that was above 41F. Items in the reach in were moved that were prepped today were moved to the walk in cooler to reach temperature. PIC states that the reach in will not be used until the temperature issue is corrected. VR to ensure all TCS foods are cold holding at or below 41F. |
|
31
|
1
|
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 mound of chicken salad in the cold hold display that was 57F. PIC stated that it was not known when the chicken salad was prepped. CDI PIC voluntarily discarded. |