|
22
|
3
|
Proper cold holding temperatures |
No |
No
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.
Observed several items held in cases above temperature threshold of 41F. Items include ribs, turkey from boars head case, and wings. Items were moved to walk in cooler to be brought down below temperature threshold. |
|
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
Items are being pulled out before fully cooling down below 41F. Foods were moved to walk in cooler to cool at a faster rate. Ensure that foods are being placed in cooler and vented to allow proper air flow.
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |