|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
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 top layer of individually bagged portions of scampi mix and tofu holding above 41F in prep top unit. Lower potions of each item were 41F or below. CDI - PIC removed top layer of scampi mix and discarded as they were unsure when the scampi was placed in unit. Top layer of individually portioned tofu was taken from WIC and placed in prep unit at ~12:30 pm. and was taken back to WIC to cool down. See temperature chart. REPEAT -1.5 points |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 over stacked portions of scampi mix and tofu in prep top units. Portions were below the fill line. CDI - PIC discarded top layer of scampi mix and top layer of tofu was moved to WIC to cool down. EHS and PIC discussed keeping flip tops closed when not in use and keeping smaller portions of items in prep top to maintain temperatures. PIC will use ice packs during lunch rush only if needed to maintain temperatures. |