|
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 milk cartons in the milk cooler at 46F, PIC explained they have a class they take them too and serve them (they are monitored the whole time). Once they are done they bring them back and cool them down in the milk cooler. They keep them on ice while serving. CDI-EHS explained the ice needs to be higher (not just on the bottom) and they need to take them back to the WIC to cool before reserving. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed 1 stand up cooler reading 44F ambient air-EHS gave it 30mins time-the PIC has removed the TCS foods which were put in there as EHS arrived (9am). They have also called maintenance. |