|
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 burritos cooling in reach in cooler while covered and tightly wrapped. CDI: Burritos moved to the blast chiller in the 33rd floor market.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility has no cooling equipment and permit conditions state that foods must arrive hot or cold. Breakfast burritos are currently built in this kitchen and then placed in refrigeration for the next day. All items in the burritos were cold, however the wraps were not pre-chilled. CDI: EHS discussed with PIC that placing cold items on warm/room temp bread and then tightly wrapping the items will produce product greater than 41F. EHS also discussed the amount of product being prepared at one time and that items should be moved to refrigeration as quickly as possible after building. If this cannot be completed effectively in the 24th floor kitchen, then production must be moved to the 33rd floor kitchen and burritos shall be only received at the 24th floor market kitchen. |