|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
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 melon sitting in the stand up at 44-45F, half was in temp, half was not. PIC explained it was supposed to be cooling in the WIC, as it was made this morning and to be used for tomorrow. CDI-PIC moved melon to the WIC to cool. |
|
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 melon sitting in the stand up at 44-45F, half was in temp, half was not. They were in small plastic cups with lids. PIC explained it was supposed to be cooling in the WIC, as it was made this morning and to be used for tomorrow. CDI-PIC moved melon to the WIC to cool. |