|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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 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 cooked whole turkey cooling in WI at more than 70F after four hours. CDI - PIC voluntarily discarded. -1.5- |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cooked pork loin and pork ribs hot holding below 135F in patient service hot well. CDI - PIC reheated foods to above 165F for adequate hot holding. -3- REPEAT |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cut lettuce, chef salads, shredded cheese and other cold holding TCS foods in salad cold prep cooler cold holding above 41F. Per PIC, all items should be cold before placing in this unit. CDI - PIC voluntarily discarded. REPEAT -1.5- |
|
33
|
0.50
|
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 cooked turkeys cooling in whole, still in roasting wrapping. Observed cooked pot roast cooling in deep container and cooked sweet potatoes cooling on plastic wrapped speed rack at 0 degrees per minute. Cooling rate below 70F should be at least .12 degrees per minute. Items were dripping condensation onto foods below. CDI - Turkeys and pot roast voluntarily discarded. Plastic wrapping vented to release heat while cooling. REPEAT -.5- |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in dry storage and near dish pit entrance. Maintain and increase frequency of pest control. -0- |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on ice machine filters. Clean often enough to prevent buildup. -0- |