|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
REPEAT
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 tuna salad in covered metal pan above 41F in walk-in cooler. PIC stated tuna salad was prepped about 45 minutes before EHS arrived. CDI-Lid was vented to facilitate cooling.
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 |
Yes
|
No |
REPEAT 4-501.11 Maintain equipment in good repair.
Two small prep units out of use, awaiting repair. Facility has proper cold hold storage capacity. *Points not increased this inspection. Facility only storming dry goods and non TCS foods in unit, if used. |