|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed inside components of the sausage grinder and the tube chute with dried sausage residue. CDI-REHS relocated equipment to 3 compartment sink to be properly washed and sanitized. |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed RTE shrimp cocktail and imitation crab meat cooling in customer grab and go cooler. PIC stated that products were prepared at 11:30am and placed into the grab and go cooler instead of the walk in cooler. CDI-PIC relocated items to the walk in cooler and freezer to rapidly cool back to 41F or below. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed recently prepared RTE shrimp and imitation crab not properly cooled back town to 41F or below before placing items in customer grab and go cooler. CDI-PIC relocated items to walk in cooler and freezer to be rapidly cooled. |