|
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 TCS foods in walk-in cooler, prep reach in and cook line cooler drawers above 41F after prep.
Veal in walk-in cooler had been recently prepped before inspection and placed covered back into walk-in cooler.
Pesto was prepped shortly before inspection and placed into prep reach-in covered with plastic wrap.
Blanched fries were placed into cooler drawer still warm.
Ensure items prepped at room temperature are actively cooled before covering and placing into cold holding unit.
CDI-Items were uncovered and/or placed into walk-in cooler.
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 . |