|
20
|
0
|
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 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 schnitzel to meet cooling parameters. Chicken schnitzel only dropped a total of 1.8F in a total time of 39 minutes. In order to meet cooling, chicken schnitzel has to drop a total of 4.68F. CDI- Chicken schnitzel was moved to sheet pans and placed on cooling rack to cool at a faster rate. Recommend food establishment using blast chiller to cool at a faster rate. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items inside of the prep unit above temperature threshold. items include heavy cream, salmon, salmon, and beef kabobs. CDi- Items were moved to blast chiller to cool at a more rapid pace. Ensure that pans inside of the prep unit are stored below the fill line and already are fully cooled before placing inside of the walk in cooler unit. |
|
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 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 . Cooling shall be accomplished in accordance to time and temperature by using one of the earlier listed methods. Observed chicken schnitzel cooling on top of each other in a pan with the lid tightly attached. Ensure that foods are cooled using shall pans that are vented to allow the heat to disperse. CDI- Chicken schnitzel was broken down in to smaller portions on to sheet pans |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a number of wet wiping cloths stored on prep table upon arrival. CDI- Wet wiping cloths were moved to sanitizer upon arrival. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Ensure that handles are not making direct contact with foods. Observed handle making direct contact with inside of prep unit. CDI- Handle was removed during the inspection. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-nested metal and plastic pans in kitchen. Must allow all to completely air dry prior to stacking. Implement pyramid stacking on drain boards before stacking dishes. |