|
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 Observed heavy cream,bechamel, noodles, and salmon inside of prep unit above temperature threshold. CDI- Items were moved to walk in cooler and blast chiller to cool at a more rapid pace. |
|
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 in the walk in unit with the lids tightly attached. Ranch was removed and placed inside of blast chiller to cool at a faster rate. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
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. |