|
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 Observed cut fruit cooling in reach in while tightly covered before putting it out for service. Product was prepared in upstairs kitchen and sent downstairs, however it warmed up during plating and was not fully cooled. Product was continuing to cool downstairs, but with approximately 20min til service was still at 45F. CDI: Product uncovered and rapidly chilled prior to being used for service. EHS recommends cooling all items upstairs (utilizing the freezer as necessary) prior to delivering downstairs due to the downstairs having no walk in cooler/freezer.
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 . |