|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety Pan of shredded cheese in upright cooler that was prepared at 9:30AM still measured 46F at 1:45PM. TCS foods prepared at room temperature must cool down to 41F within 4 hours. CDI - Shredded cheese discarded. |
|
33
|
0
|
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 Shredded cheese was cooling in upright cooler from this morning. Use walk-in cooler for cooling TCS foods so that they can cool within the cooling parameters: from preparation to 41F within 4 hours, or for hot food: from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Shredded cheese voluntarily discarded. 0 pts. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.18 Maintain wash, rinse, and sanitize solutions clean. Sanitizer solution at 3-compartment sink had visible lettuce matter in it. Maintain sanitizer solution free of floating food debris. CDI - Solution drained, sink cleaned, and solution refilled at sink. 0 pts. |