3-403.11; Priority; Make sure crock pot is able to reheat foods to 165F or greater. It is recommended to use cooking equipment to rapidly reheat foods to 165F or greater and then place in crock pot for hot holding at 135F or above. Education CDI
0.0
22.
3-501.16 (A)(2) and (B); Priority; Meats and cheese in the rear reach-in cooler was 45F. All cold hold potentially hazardous foods must hold at 41F or below. Keep door to cooler closed as much as possible. When working with foods out of the cooler, work with them quickly so temps do not go too far out of compliance. Only take out the amount of product that is needed or one product at a time to help maintain temps on all foods. Manager education. CDI Air temp of cooler was 39F so a cooler problem is not probable.
1.5
23.
3-501.18; Priority; Date marked products in the reach-in cooler were above 41F. All foods requiring date mark must hold at 41F or below. They may be held for a period of up to 7 days at that hold temp. Date marking is not allowed above 41F. Manager education CDI
3-501.16 (A)(2) and (B); Priority; All potentially hazardous foods must be held at 41F or below. The two door cooler had been restocked and left open for a period of time. The ambient air temp at the start of the inspection was 50F. After the leaving the unit closed during the inspection. the temperature dropped to 45f. verification in 3 days to check on the cooler from this inspection. Closely monitor the unit and remove all tcs foods if temperature cannot be maintained at 41F or below. Adjust the thermostat to compensate for long period of the unit being opened.
