|
33
|
1
|
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 eggrolls and lo mein in RI cooler with temperatures above 41F. PIC stated that foods had been out of temperature control earlier during preparation. PIC placed items in WIC to cool rapidly. REPEAT |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
Yes |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cornstarch, potato starch and rice containers without coverings in dry storage area. CDI: Items covered. REPEAT
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 3 dented cans on shelf with other cans and food items. CDI: PIC put cans in a separate area for return/discard. |
|
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 damp and soiled wiping cloths being held on prep table and cook line and not in sanitizer. CDI: sanitizer buckets and fresh towels provided. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handles of scoops touching sugar and rice. Observed bowls being used to scoop raw proteins in fliptop. |