|
17
|
1
|
Proper disposition of returned, previously served, reconditioned & unsafe food |
Yes |
No
|
No |
3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Observed black/green fuzzy build-up on the inside of the greek yogurt in the small reach in. PIC said they use this product for smoothies. CDI-PIC voluntarily discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
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 6 items on the salad bar above 41F (watermelon, cantaloupe, 2 types of iceberg salad mix, spinach mix, caprese salad) CDI-PIC said they had put it out within the hour. PIC moved back to the WIC to cool. |
|
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 a FE making yogurt parfaits. They reached in the small reach in to stock the front. EHS asked how long they left them in there to cool. They explained 15mins. Yogurt was 44F. CDI-EHS explained they need a longer cooling time, 1.5hrs suggested. They moved the items back to the reach in to cool and everything made toda was moved back to cool. |