| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
*****
Products under refrigeration in prep cooler, top section were temping at 51-53 degrees. Made him dispose product. |
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Priority (P) |
0 |
| 30,31 Food temp controls |
in |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
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0 |
| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
out |
Product being actively prepped and prepped items being held on counter before taking to freezer to cool down and some was 71 degrees and 63 degrees during active prep, made the stop what they were doing and put in freezer to cool down properly. ****** |
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Priority Foundation (PF) |
0 |