|
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 cut fruit platter cooling in tightly packaged container inside of the walk-in cooler. Product prepared and placed into walk-in cooler 30 minutes prior to inspection, per food employee present. CDI - Container opened to vent and allow heat transfer. Temperature began to decrease towards 41 F after 15 minutes. -0.5- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed damaged and detached gaskets on door of walk in cooler and grab & go reach-in unit on floor. Repair. -0- |