|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
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 catfish , shrimp, and squid over stacked in prep unit 1. CDI discarded all over stacked product . Observed 11 gallon sized plastic bags of fries in lower prep unit 2 ranging in temperature from 46-56 degrees F stored since last night. CDI all products discarded. Repeat violation discussed with PIC risk control plan for cold holding and cooling. |
|
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 . Observed fries cooling on speed rack in a layer too thick to facilitate proper cooling . CDI split pans into two pans and proper cooling achieved. Discussed with PIC risk control plan for cooling and cold holding. |