|
20
|
1.50
|
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 54 containers of freshly cut water melon, cantaloupe, and honeydew all sliced and prepped between 740-1010 am at 46F. Items were tightly covered and tightly stacked together on rolling cart. Ambient temperature of unit reading 40F at various different places. CDI - All items voluntarily discarded. Product disposition form filled out. - 1.5 - |
|
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 54 containers of freshly cut water melon, cantaloupe, and honeydew all sliced and prepped between 740-1010 am at 46F. Items were tightly covered and tightly stacked together on rolling cart. Ambient temperature of unit reading 40F at various different places. CDI - All items voluntarily discarded. Product disposition form filled out. Uncover items while cooling and separate to allow proper air flow for cooling. - 0.5 - |