|
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 raw shrimp, raw chicken, boiled shrimp, and baby corn holding above 41F in prep unit #2 (near entrance to kitchen). Also observed cooked pork chops in 2 door reach in cooler holding above 41F. - CDI - EHS and PIC discussed placing TCS items in prep unit on time during peak hours due to unit being open for extended periods of time. Items placed on time and TPHC form updated to reflect changes. |
|
33
|
0.50
|
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 noodles cooling in bottom of prep unit #1 in a deep, tightly covered container. Also observed chicken cooling in closed plastic bags in reach in cooler. - CDI - Noodles voluntarily discarded and will be placed on time going forward. Bags of chicken were opened to allow for air flow around the product. |