|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed chopped lettuce cooling in RIC and not meeting the cooling parameters (see temperature chart). CDI-PIC removed top and placed in walk in cooler for rapid cooling and proper air flow. -REPEAT VIOLATION- |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed large container of cut lettuce cooling in RIC with top on as well as large container of Rotisserie chicken cooling in WIC with top on. CDI-PIC moved cut lettuce to WIC and removed tops from lettuce and rotisserie chicken for rapidly cooling. -REPEAT VIOLATION- |