|
22
|
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. Ranch dressing, jalapeno ranch dressing, and blue cheese dressing on front makeup top 45 degrees. Air temperature of cooler 32 degrees. Manager stated that cooler had been cut off to clean and then cut back on. It appears the salad dressing was put on the makeup top before the cooler had an air temperature capable of cold holding 41 degrees or below. Corrected during inspection-salad dressings out approximately 1 hour, put in cooler, and 42 degrees 20 minutes later (.15 cooling rate). |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods, rapid cooling equipment such as an ice paddle, or adding ice to the food (such as soup). Cold air must flow around the product to remove the heat. Pf. Today chicken cooling in walk-in cooler and was partially covered with plastic wrap. Need to leave any food that is cooling uncovered until it reaches 41 degrees. Corrected during inspection-chicken uncovered and cooling rate .166 degrees per minuite. |