|
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 shallow metal pans of pulled pork at 86F cooling on speed rack at ambient room temperature. PIC stated that he was waiting on items in blast chiller to finish cooling before placing pulled pork in blast chiller. CDI - PIC placed pulled pork in reach in freezer to allow cold air to circulate in and around food product. Pulled pork was 61F after 10 minutes. Once cooling food enters into temperature danger zone begin active cooling methods. -REPEAT- -1 point- |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food while not wearing a hair restraint. -0 points- |