|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
REPEAT: 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 diced chicken & commerically cooked mushrooms cooling tightly covered inside plastic containers in the walk-in cooler. Refer to temperature chart. CDI - Products placed onto flat sheet pans to allow proper cooling towards < 41°F. -1- |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee backpack and jacket stored on soft drink shelving and cell phone stored with containers of sauces on shelving unit. CDI - All items removed to desinated area. -0- |