|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked potatoes, corn, peas, cut spinach, tomatoes, and cooked shrimp in flip top cooler with temperatures between 47F and 54F. Flip top unit had an ambient temperature of 49F. All items were placed in flip top cooler prior to lunch service. CDI - Items were taken to walk in cooler to rapidly cool to 41F or less. PIC has been advised to take flip top cooler out of service until correct cold holding temperatures can be maintained. -REPEAT- -3 points-
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 . |
|
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
Observed gravy cooling in ice bath without active stirring. Observed large covered bus tubs of brisket cooling in walk in cooler. CDI - Gravy was cooled using spoon for active stirring. Lids were removed from cooling brisket so that cold air could circulate in and around food product. -0.5 points-
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed flip top cooler unable to maintain cold holding temperatures of 41F or below. Flip top cooler has been taken out of service until correct cold holding temperatures can be maintained. PIC has been advised to perform frequent temperature checks of all cold holding and hot holding equipment. -0 points- |