|
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 roasted beets at 69F and container of tomato sauce at 92F cooling at ambient room temperature on speed rack. CDI - Roasted beets were moved to walk in cooler and tomato sauce was placed in ice bath to rapidly cool to 41F or less. -0.5 points- |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed ground pork thawing under running water in prep sink. Approved thawing methods include thawing item completely submerged under running water, thawing under refrigeration, and thawing during the cooking process. CDI - Ground pork was placed in a mixing bowl to completely submerge under running water. -0.5 points- |