|
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 grab and go packs containing sliced turkey and Munster cheese that were cut within the hour and immediately sealed and placed stacked in grab and go display. Sliced meat and cheese packs were 46-51F. CDI-EHS explained to PIC that sliced meats and cheeses will increase in temperature during the prep process and should be cooled down using cooling methods listed above. PIC moved packs to WIC and placed them in a single layer across a sheet tray to quickly cool. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food buildup and debris on tile walls in prep area. Increase cleaning frequency. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed an employee beverage on prep table where cooked chicken products were being packaged. Keep all employee items in a designated area to prevent contamination. |