|
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 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 precooked grilled chicken portioned and wrapped enclosed in plastic bags in prep top - item was still above 41F. Teriyaki quinoa was 46F in cooler drawer after preparation. Quinoa was recently prepped before inspection at room temp. CDI-These items were placed into walk-in cooler to vent and cool. Repeat violation. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use items in original packaging stored in cabinet next to trash can. Box had splatter from trash. CDI-PIC Amanda moved items that had not been soiled to approved storage. |