|
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 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 veggie chili, regular chili and black beans in the WIC that were above 41F. PIC stated that items had been in the WIC since last night. CDI-items were discarded.
Observed cole slaw, tuna salad, cabbage slaw, lettuce and pimento cheese in the flip unit that were above 41F. PIC stated that items were just prepped 1 hour before EHS arrival. CDI-items were placed into a ice bath to rapidly cool down. REPEAT |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed pimento cheese cooling while in a large buss tub, tomatoes cooling while wrapped and pimento cheese cooling while wrapped. CDI-pimento cheese was placed onto a sheet pan to allow for rapid cooling and tomatoes and pimento cheese were unwrapped. REPEAT |