|
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 turkey in the WIC that was above 41F. PIC stated that turkey was left in WIC overnight. CDI-turkey was discarded. Observed tomatoes, cilantro coleslaw, coleslaw, and pimento cheese in flip unit that were above 41F. Observed grilled onions and sliced turkey in the cold drawer that were above 41F. PIC stated that all foods were left in overnight. CDI-foods were discarded. EHS advised PIC to place foods in WIC or reach in overnight. Also discussed holding food on TPHC during business hours. |
|
33
|
1
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed tomatoes and black beans cooling while covered. CDI-foods were uncovered to allow for rapid cooling. REPEAT |