|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 sliced tomatoes, tomato sauce, salsa verde, and pico that was holding in walk in cooler covered and stacked above 41F. PIC stated they just prepped items and stored inside walk in for use tomorrow. Suggest PIC check food products Prior to storage. Though whole tomatoes are refrigerated prior to prep process items can still raise in temperature during food prep. CDI items uncovered and placed in blast chiller for cooling. Observed crema sauce in reach in unit at 43F. CDI item discarded. |
|
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 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 refried beans in deep plastic pan cooling in blast chiller. CDI had facility separate beans into two separate containers to achieve rapid cooling. Observed facility have prepped items that were prepared at ambient air and not check food temperatures prior to storing. Ensure all products are uncovered and unstacked to allow for cooling and frequently check temperatures to ensure food reaches 41F OR below. |