|
20
|
3
|
Proper cooling time & temperatures |
No |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety - REPEAT - Beef and cabbage observed covered in walk in cooler at beginning of inspection. Temped at 114F at 1:42pm, and PIC stated it had been in the walk in cooler since 12pm. EHS allowed PIC to uncover it, place it in an ice bath, and place it in the walk in freezer for 15 minutes to see if it could quickly reach 70F by 2:00pm. However, it temped at 80F at 2:00pm. CDI - PIC voluntarily discarded beef and cabbage. EHS discussed proper cooling methods and parameters with PIC. EHS informed PIC a risk control plan will be warranted at next inspection if violation continues. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 - REPEAT - Beef and cabbage observed cooling in walk in cooler covered and in a deep container. CDI - PIC uncovered item, placed in ice bath, and placed in walk in freezer. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
Yes |
4-204.115 Warewashing Machines, Temperature Measuring Devices. Pf - REPEAT - EHS observed facility without a testing method for their high-temperature warewashing machine. PIC was aware of requirment at time of inspection. CDI - EHS explained recommended testing methods include temperature labels or maximum registering thermometer/plate. Contact the dishmachine service provider for available testing options. VR - Verification required within 10 days. |