|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed chopped lettuce cooling at too slow of a rate to meet cooling parameters. See temp chart and violation #33 for more details. Product prepared @7:30am. CDI: Education provided and PIC vented product for rapid cooling. REPEAT VIOLATION. |
|
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 Observed chopped lettuce cooling in deep plastic Cambro containers covered with lids in walk-in cooler. CDI: Education provided and PIC vented product for rapid cooling. REPEAT VIOLATION. |