|
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 . Portioned chicken in reach-in cooler at 47-49F was actively cooling. Boiled eggs measured 50F and lettuce measured 47F both in sandwich cooler and actively cooling. Ensure TCS foods are cooled in equipment that is designed to rapidly cool food, such as the walk-in cooler or a freezer. // Also, lettuce cooling in walk-in cooler was tightly packed in pans and tightly wrapped with plastic wrap. Leave cooling TCS foods loosely covered or uncovered to facilitate rapid cooling. CDI - Lettuce, boiled eggs and portioned chicken all moved to walk-in cooler to continue cooling. Lettuce in walk-in cooler at beginning of inspection vented by PIC. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 3 stacks of clean pans were still wet. Allow utensils to air dry before stacking. 0 pts. |