|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink outside WIC blocked by cart. CDI - PIC moved cart to allow access to handsink. |
|
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 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 shrimp cooling tightly wrapped in reach in cooler. Observed par cooked chicken cooling in ice bath on make line. Top portion of chicken was 70-80 and bottom was 43 F. CDI- Shrimp was moved to freezer to cool in wrappings more rapidly. EHS advised PIC to stir chicken cooling in ice bath to properly cool the food. REPEAT. |