|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple cut fruit products cold held > 41 F inside grab & go case. Refer to temperature chart. Ambient air temperature of this area measured between 36-38 F. CDI - Products confirmed to had been in unit since 7/19 and 7/20 and were voluntarily discarded. EHS and PIC discussed about ensuring that the TCS food temperatures reach < 41 F during cooling process and the prolonging exposure to ambient temperatures to maintain foods < 41 F as they are transferred into the case. -3-
***Product disposition form completed and forwarded to email address(es) on file.
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. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT: 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. Observed cut melon and cantaloupe cooling in covered containers with no degree change after 20 minutes inside of the walk-in cooler. Refer to temperature chart. Cooling calculation indicated this method is not effective to reach cooling parameter. CDI - Containers moved to top shelving space and lids removed which facilitated heat transfer. Temperatures began to decrease towards < 41 F after 20 minutes. -1-
***EHS and PIC discussed cooling method alternative such as transferring product to the WIF for effective rapid cooling towards < 41 F.
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. |