|
20
|
0
|
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 one container of cooked beets cooled overnight at 56F this morning. CDI - PIC voluntarily discarded. -0-
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed cut melon tray in bar cooler behind coffee bar cold holding at 46F. Per PIC, this product was placed in cold holding on 03/06/2023 and has not been out of cooler. CDI - PIC voluntarily discarded.
Observed pre-cooked chicken, house made cilantro aioli, cream cold holding in baking station RI at 44-47F. CDI - PIC voluntarily discarded and EHS advised staff to place cooling products in order from bottom to top to ensure food properly vent hot air and do not warm product placed in cooler directly above. -1.5- |
|
33
|
1
|
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 . F Observed deep, overstacked, tightly lidded container of cooked beets cooling in RI below foods being held cold overnight. Foods directly above container and container of beets were all above 41F this morning. Observed deep portion of cut watermelon cooled overnight at 42F. CDI - PIC voluntarily discarded and EHS advised on proper cooling methods. -1- REPEAT
Observed deep container of cut tomatoes cooling in RI at a rate of 0 degrees per minute. CDI - PIC split portion of tomatoes into two containers. EHS advised PIC about loos=ending wrapping during cooling process to help air flow around product for rapid cooling. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed food employee working with exposed food while wearing fingernail polish. Gloves not used. EHS explained rule and provision to meet the rule. -0- |