|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 cheddar burgers in the display case that had no change in temperature over 20 minutes. Burgers were placed in the case to cool after they were prepped. CDI - Burgers were taken to WIC to cool quickly. Observed raw salmon in grab and go case at 46F. Salmon was prepped at 10:30 and placed in grab and go case to cool. CDI - PIC took salmon to WIC to cool down. EHS discussed cooling food in WIC before placing in display or grab and go units. -1.5 points |
|
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 cheddar burgers and raw salmon 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. 0.5 points |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. -C Observed single-use meat trays stored unprotected on shelf with fresh meat debris. CDI - PIC discarded trays. EHS discussed keeping trays covered to prevent contamination. -0 points |