|
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 Swiss chard , corn, onions , roasted peppers at greater than 41 degrees in prep units which had been taken out to organize prep units and placed back to cool in tightly covered containers. CDI all items taken back to walk in to cool and proper cooling achieved. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed linen napkins used in contact with fish in front fish drawers and towels used in contact with mussels in same unit. CDI PIC had linens and towels removed and switched to using wax paper. |