|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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 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. - Observed cooked pasta temp 70F at 3:10pm in walk in cooler. Per PIC, pasta had been cooked around 9:15am. Therefore, pasta did not meet required cooling parameters. - CDI - PIC voluntarily discarded 4 containers of pasta cooked this morning. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F 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 spring mix holding above 41F in salad box (see temperature chart). EHS recommends only storing spring mix in salad box during peak times and storing spring mix in walk in cooler during non-peak times. - CDI - EHS discussed placement of spring mix with PIC. PIC moved spring mix to walk in cooler to rapidly cool. EHS also discussed using TPHC for salad box with PIC. TPHC procedure form left with PIC. |
|
33
|
0
|
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 cooked pasta cooling in walk in cooler in portioned, tightly sealed bags. Items should be open or loosely covered during cooling. - CDI - PIC voluntarily discarded pasta. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT - Observed several stacks of dishes stacked wet. Also observed employee drying dishes with hand towel. Allow dishes to air dry prior to stacking. |