|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed chicken salad date marked with discard date exceeding 7 days. Employee did not include date from chicken, which was the earliest made ingredient. CDI, labels updated to correct discard date. |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed chicken salad tightly covered and cooling in display case at 52 degrees F at 2:35pm and at 3:14pm remained at 52 degrees F. Cooling calculation indicated method not effective at reaching cooling parameters. Also observed egg salad in cooling process in tightly covered containers. CDI, covers lifted slightly to vent and chicken salad relocated to tall reach in freezer to rapidly cool. |