|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding - P -- Observed cooked onions in the steam well between 116F-123°F for less than 2 hours on the steam table. Store TCS foods at 135°F or above when hot holding. PIC reheated the onions to 171 and placed into the front steam well to correct the violation. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods - Pf -- Observed recently cut tomatoes cooling in the top of the sandwich prep unit. The top of a sandwich prep unit is intended to maintain proper food temperatures, not cool food. When food is placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. The tomatoes were placed inside the unit to cool properly and correct the violation. REPEAT |