|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of prepped lettuce and one container of sliced tomatoes in prep top units maintaining temperatures above 41F. See chart above. CDI - Items taken to WIC for cooling. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 REPEAT. Observed several containers of cut lettuce and sliced tomatoes in cooling process in WIC but all items were covered and stacked up on top of each other. CDI - All items uncovered.
No signature needed due to COVID-19 guidelines. |