|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed fried chicken and boneless wings cooling at too slow of a rate to meet cooling parameters. See temp chart for details. Product prepared @9am. CDI: Education provided and food employee moved product to walk-in freezer for rapid cooling. REPEAT VIOLATION. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed fried chicken and boneless wings being cooled on speed rack covered with parchment paper with no temperature over a 35 minute period. Product prepared @9am. CDI: Education provided and food employee spaced product out on speed rack and moved product to walk-in freezer for rapid cooling. Observed sushi rolls being cooled in customer self service case. Product prepared @9am. CDI: Sushi employee moved product to walk-in freezer for rapid cooling. REPEAT VIOLATION. |