|
20
|
0
|
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 rotisserie chicken, nuggets and wings cooling from last night not meet cooling parameters. See temperature chart. CDI - PIC voluntarily discarded chicken. EHS discussed removing plastic covering completely from cooling rack until chicken has cooled to 41F or below. -0 points |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed the 2nd row chicken tenders holding above 41F in island cooler near sushi station. CDI - Tenders were taken from WIC and placed in island cooler within the last 4 hours and placed back in WIC to cool down. Chicken on 1st row read 41F. PIC discussed only placing 1 row of containers in island cooler to ensure proper holding temperatures. REPEAT -3 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 rotisserie chicken, wings and nuggets cooling from last night while partially covered with plastic tarp in WIC. CDI - PIC voluntarily discarded chicken. EHS discussed cooling without plastic cover until chicken has reached 41F or below. -0.5 points |