|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed container of grilled chicken cooling in ambient temperatures on prep counter. PIC advised that the product had been cooked 10 minutes prior and left out to cool. EHS advised on importance of monitoring temperatures and utilizing walk-in unit for effective cooling towards < 41 F. CDI - PIC relocated product to walk-in cooler. Product temperature began to cool towards < 41 F after 20 minute verification. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in metal container on flat top grill with water registering at 89 F. PIC stated that the metal container had been filled with cold water, utensils were introduced prior to EHS arrival and that it was just beginning to heat up. CDI - EHS advised that the water be heated up to > 135 F before placing utensils inside. Utensils removed. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone on prep cutting board. CDI - PIC removed phone. |