|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Various different types of sandwiches were cooling down in retail cooler at 43-46F. Sandwiches were made between 7:30 and 8AM this morning. Use walk-in cooler or freezer to rapidly cool TCS foods before placing it in cold holding equipment. CDI - Sandwiches moved to walk-in freezer and measured below 41F at 10:30AM. REPEAT |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 deli employee wearing watch on wrist while preparing food. 0 pts. |