|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
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 19 whole slabs of large prime rib meat holding above 41F. Items were made 11/21/2022 at 6pm. The cooking process is to cook for 2 hours (30 min at 400 and 90 min at 200F). EHS asked how the items were cooled. Kitchen manager stated that the meats were placed in the cooler directly after cooking and left to cool over night. Items had not been moved of taken out of the cooler since being placed in the walk in cooler. All other items in the walk in cooler were at 41F or below including the whole cooked turkeys. CDI- All prime ribs were discarded. |
|
33
|
0.50
|
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 prime ribs covered with foil and plastic prior to being cooled to 41F. CDI- Discarded. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed low reach in sandwich coolers in need of cleaning. |