|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed numerous types of Brie and items in retail case such as diced chicken, prepped pizza, and mac n cheesepackaged on site packaged this morning and still greater than 41.0 degrees F greater than 6 hours after packaging other items in cold cases not packaged this morning observed at 41 degrees. CDI cooling window missed products discarded. |
|
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 on proper cooling procedures please visit: http://meck.co/FoodSafety . Observed Brie and packaged items cooled in cold holding case after packaging and or wrapping items should be taken to walk in cooler to properly cool before being placed in cold case for sale. CDI cooling window missed products discarded. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in sub sandwich prep area in need of resurfacing or replacement. |