|
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. Observed one deep container of lettuce recently prepared inefficiently cooling after having transferred it from walk-in cooler to walk-in freezer, two containers of grilled chicken and one container of caramelized onions cooling inside reach-in prep refrigerator; this refrigeration unit was observed to be constantly opened and closed during cooling process due to incoming orders. EHS observed 0 degree change in temperature of these foods after 25+ minutes. Also observed large quantity of potatoes in strainer cooling in ambient temperatures. CDI - All TCS foods divided into smaller portions and transferred into walk-in freezer/reach in freezer units. EHS observed temperatures begin to decrease after 20 minutes. -0.5-
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. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed ice build-up surrounding gasket on walk in freezer door. Points not increased due to previous violation corrected. -0- |