|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2B) TCS foods shall be maintained at 41F or less. A pan of opened sliced tomatoes was observed in the walk in cooler with a temperature of 56 F. The PIC voluntarily discarded. CDI |
|
33
|
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
A large tightly sealed container of cooked cut chicken was observed with a temperature of 67 F in the low reach in cooler in the salad prep area. The PIC removed from the cooler and placed the chicken on flat pans and placed in the walk in cooler to rapidly cool it down. EHS reminded the PIC that cooked items that are to be cooled should be placed in shallow pans loosely covered and placed in either the freezer or refrigerator to rapidly cool it down. CDI |