|
20
|
0
|
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 salsa verde and carne asada cooling at slow rate. Employee states items started cooling around 1PM. Employee stated she does not know at what temperature the items were when placed inside reach in. CDI, items portion reduced and placed in walk in. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 cooked onions and jalapeños hot holding below 135. CDI, items re-heated to 165F. |
|
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 cooked tripa, raw beef, and salsa verde cold holding above 41F. Employee stated salsa verde was packaged in small cups around lunch time, then placed at flip top. Employee stated salsa that is cooling is separate batch. Employee states raw beef was being portioned earlier and placed back in reach in to cool. Employee states establishment received large order for cooked tripa and item was left out until order was filled. CDI, items moved to walk in to cool. |
|
33
|
0.50
|
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 carne asada and salsa verde cooling in large packed containers with no active stirring and temperature monitoring. Observed salsa verde cooling at tall reach in cooler in large bucket and carne asada in reach in freezer. CDI, items removed, portions reduced, and placed in walk in to cool. EHS advised PIC to monitor temperature of foods during the cooling process, use active stirring, and cool items in walk in cooler instead of reach in coolers. |