|
20
|
1.50
|
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. Pulled brisket in WIC cooling at rate of .32 F / minute. Beer cheese cooling at rate of .4 F / minute. CDI- PIC tossed and stirred both to facilitate rapid cooling.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Hummus cooling at rate of .1 F/ minute. PIC transferred hummus to shallow pan for rapid cooling. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P:guacamole with tomatoes dated 5/3. Slaw dated 5/3. CDI- discard voluntarily
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 :Beer cheese cooling in deep containers, hummus cooling in dense volume in deep container, brisket cooling in dense volume. All were cooling at insufficient rate to reach cooling parameters. CDI- discussion with PIC and transfer hummus to shallow pan, stir / toss brisket, stir beer cheese. Discussed alternative methods for cooling each product |