|
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 rice and cabbage both cooling in the walk in cooler for 20 minutes. The rice dropped a total of 4.5F. The cabbage dropped a total of 3.6F. To meet cooling both foods would have had to dropped a total of 10.8F in 20 minutes. CDI- Both cabbage and rice were portioned in to smaller amounts on sheet pans to cool at a faster rate. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed a few items such as tomatoes(43.4F), lettuce(44.2F), and ranch dressing(containing eggs) all above temperature threshold. CDI- These items were moved to reach in freezer to cool down below the temperature threshold by 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 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 rice and cabbage inside of the walk in cooler attempting to cool tightly compacted in bulk amounts. Rice and cabbage were broken down in to smaller amounts on sheet pans to help those foods meet cooling. |