|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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.
Observed tomatoes inside of the walk in cooler only drop a total of 2F in 31 minutes due to improper cooling methods. Tomatoes should have dropped a total of 4F in the 31 elapsed time. CDI- Tomatoes were removed from plastic container with cling wrap and moved to a vented sheet pan during the inspection.
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
33
|
0
|
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
Observed tomatoes inside of a plastic container with plastic cling wrap not meeting cooling parameters. CDI- Tomatoes were removed from plastic container and placed on sheet pan without cling wrap to allow heat to disperse.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer at 50 ppm inside of sanitizer bucket. Ensure that sanitizer for quat solutions is being maintained in between 200-400 ppm. Sanitizer was tested at another spray bottle at 200 ppm from 3 comp sink. CDI- Solution remixed during the inspection. |