|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 mashed potatoes holding at 114F. Observed butternut squash puree holding at 83F. Both items were prepared prior to dinner service and placed in steam well to hot hold. CDI - Mashed potatoes and butternut squash puree were reheated to 173F and 168F. -1.5 points- |
|
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 deep bus tub of chicken wings, tightly wrapped container of bleu cheese dipping sauce, and tightly wrapped container of pierogi stuffing (potatoes and cheese) cooling in walk in cooler. CDI - Chicken wings were moved to sheet tray to facilitate rapid cooling. Bleu cheese dipping sauce and pierogi stuffing were uncovered to allow cold air to circulate in and around food product. -0.5 points- |