|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P Observed broccoli, chicken, lettuce, and egg yolk in the flip unit that were above 41F. PIC stated that foods were cooked before EHS arrival (around 12pm) and were placed into the unit. CDI-items were placed into an ice bath to allow for rapid cooling. Observed kimchi in the reach in that was above 41F. Kimchi was prepped into small containers and was left out. CDI-kimchi moved to freezer to allow for rapid cooling. REPEAT
EHS advised PIC to allow foods to fully cool before placing them in the reach in or flip units for use. |
|
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 coleslaw cooling in WIC while in mini cups and stacked high. CDI-coleslaw containers were opened to allow for rapid cooling. |