|
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 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 chicken cooling from hot hold for 15 minutes to be used for chicken salad. Chicken was out at room temp and upon observation temped 105-110F. CDI-Chicken was placed in walk-in unit to actively cool quickly to 41F.
Observed chicken salad, tuna salad, chicken and brown rice all cooling under refrigeration but with lids fastened. Be sure that food is actively cooled by one of the above listed methods to ensure food cools quickly to 41F. CDI-Items were vented. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken on sheet pan stored close to handwashing sink. Chicken was being portioned into containers for hot hold and then put at hot bar. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a couple wet wiping cloths out on prep line. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed wrap station cover tearing. PIC says new parts have been ordered. |