|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
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 various TCS foods holding above 41F in multiple cold holding units throughout facility (see temperature chart). TCS above 41F were either voluntarily discarded or placed in the blast chiller or on an ice bath to rapidly cool depending on how long the item had been known to be above 41F. Two refrigeration units observed with ambient temperatures reading above 41F during entire inspection. Units require repair. TCS foods were removed from units. Risk control plan is required due to continued noncompliance with cold holding. - VR - Verification required within 3 days to ensure units have been repaired and to implement RCP. |
|
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. - Observed sliced fruit (cantaloupe and honeydew melon), chicken salad, and chicken chili cooling from prep in tightly covered, deep containers. - CDI - PIC uncovered items. |