|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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 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 cantaloupe piled on sheet pan covered in plastic wrap, raw shrimp covered in large metal bowl and raw tilapia filets covered in large metal container covered in plastic wrap, cooling at 0.05 rate in WIC. CDI - PIC split pan of cantaloupe and tilapia into smaller portions and uncovered shrimp and allowed to cool quickly. -1.5 points |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bucket of chlorine sanitizer at concentration over 200 ppm. CDI - PIC diluted sanitizer to min 50 ppm. -1 points |
|
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 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 raw tilapia covered in large metal container, raw shrimp covered in large metal bowl and cut cantaloupe piled on sheet pan covered in plastic wrap, while cooling in WIC. CDI - PIC split pan of cantaloupe and tilapia into smaller portions and uncovered shrimp to allow air to flow around food and cool quickly. REPEAT -1 points |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. -C Observed sushi grade tuna at sushi station thawing under vacuum of original package in RIC. CDI - PIC released the vacuum and allowed to continue thawing. EHS educated PIC on the requirements under the 2017 Food Code. -0.5 points |