|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Use approved cooling methods. Observed big portions of turkeys cooling in walk in cooler. Turkeys were too thick to cool properly with the walk in cooler alone. Need to cut turkey into thinner portions, use walk in freezer, or other effective cooling methods that will ensure they are cooled from 135 to 70 in two hrs and 70-45 or below in 4 more hrs. CDI- Turkeys sliced into thinner amounts and placed in walk in freezer for rapid cooling. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-602.13 Keep non food contact surfaces clean. Observed non used slicer with food particles left on it. Slicer was cleaned during inspection. Recommend covering slicer or remove if not needed. |