|
20
|
3
|
Proper cooling time & temperatures |
No |
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 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 calamari in metal bin cooling at a 0.05 rate in 2-door RIC near dry storage. PIC stated calamari was prepped ~1 hour before inspection started. Thermometer on RIC read 38F-41F. PIC lowered the temperature to 36F . CDI - PIC placed calamari on sheet pan and placed in WIC to cool quickly. EHS recommends placing TCS items on metal sheet pan and cooling in WIC to cool quickly. REPEAT -3 points |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -C Observed cutting board in need of resurfacing/replacing near soup wells. -0 points |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -C Observed minor dust build-up on vents of ice machine. Increase frequency of cleaning. -0 points |