|
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 ranch in a bottle and in cups above 41F in the second prep unit. All other items in the prep unit were in temp. PIC said they were made at 7am. CDI-PIC voluntarily discarded. |
|
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 shredded chicken in the WIC at 70F, PIC said they made it at 11am. Chicken was in a large plastic container, covered. CDI-PIC put chicken in a shallow metal pan, uncovered to help cool.
PIC did not sign due to Covid protocols |