|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU. Observed cooked shrimp, snow leg with sauce was prep and trying to cool from a day before, in the customer self-served display case temperature above 41F. CDI- PIC volunteer to discarded those items at the time of inspection. Cooling time and temperature discussed with PIC -1.5 pts- |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
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 cooked chicken wings, smoke salmons, raw chickens, raw salmons on customer self-served display case holding temperature above 41F. CDI- All cooked items was volunteer discarded. Raw salmons and chickens that was prep this morning was put in the WIC/WIF to quickly cool, and raw salmons that was prep yesterday temperature above 44F was volunteer discarded at the time of inspection. VERIFICATION NEEDED within 3 days (2/2/2023) -1.5 pts- |
|
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 cooked shrimp, snow leg with sauce was prep and trying to cool from a day before, in tight sealed plastic container and sit in the customer self-served display case. CDI- Cooling methods discussed with PIC and employees. All aware how to cool food properly for food safety. -0.5 pts- |