|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 containers of spicy mayo as well as a container of tempura shrimp cooling in prep cooler. Also observed salmon cooling while covered with plastic wrap in sushi display case. CDI-REHS provided education to PIC on not cooling items in prep cooler and instead cool items in walk in cooler or freezer and PIC placed items in walk in cooler and removed plastic for rapid cooling. -REPEAT VIOLATION- |