|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed 3 flat trays of par-cooked chicken breast. Per PIC Chef Matt, procedure has been implemented here and there, but does not have approval from EHS. CDI: chicken breasts were taken out of the walk in cooler to be fully cooked during inspection. EHS also provided a par-cooking template for Chef Matt via email. -1.5- |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cut melons, cooked broccoli, and cooked cauliflower temped above 41F. CDI: EHS allowed facility to put these items on emergency TPHC and had added items on to the TPHC template that is already in place for the buffet. REPEAT VIOLATION -3- |
|
33
|
0
|
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 several items prepped today right before inspection tightly wrapped. CDI: items vented/uncovered. -0- |