|
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 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 . Several larger containers of cut melons measured 43-44F and were cooling in retail cooler. Use walk-in cooler to cool cut melons or other TCS foods to 41F or less prior to placing in retail coolers. CDI - Containers taken to walk-in cooler to continue cooling. |
|
36
|
0
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Produce department only had an infrared thermometer and a dial thermometer. Provide a thin probe thermometer for the checking of thin TCS foods. CDI - PIC got a new thermometer from the office and placed in department. 0 pts. |