|
20
|
1.50
|
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. Observed large container of chicken stock, deep metal container of mashed potatoes, and large container of tomato sauce not meeting the cooling rate in the reach in cooler. CDI-PIC separated items into smaller containers and moved items into the walk in cooler for rapid cooling. -REPEAT VIOLATION- No point escalation do to noticeable improvement |
|
33
|
0.50
|
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 chicken stock cooling in. A large container with a top on as well as a deep container of mashed potatoes cooling while slightly vented in the reach in cooler. CDI- Lid was removed from chicken stock and mashed potatoes was portioned into a smaller container. -REPEAT VIOLATION- |