|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
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 marinara sauce from a can at 78F. Food employee explained they made it at 9:30am. They did not cook it prior. When EHS asked about how to cool it two employees explained they thought they should leave it on the counter to cool to 41F. CDI-EHS explained that cooling on the counter will only cool it to 69F (or room temp) and they need to flash freeze it or they have to discard. Food employee put it in the freezer |
|
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 marinara sauce from a can at 78F on the counter, in plastic cups. Food employee explained they made it at 9:30am. They did not cook it prior. When EHS asked about how to cool it two employees explained they thought they should leave it on the counter to cool to 41F. CDI-EHS explained that cooling on the counter will only cool it to 69F (or room temp) and they need to flash freeze it or they have to discard. Food employee put it in the freezer |