|
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 cut lettuce, prepared on the truck, cooling in top of prep unit. CDI. Requirements regarding cooling discussed. EHS allowed PIC to rapidly cool lettuce in reach in freezer. REPEAT. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed half a head of lettuce stored directly on wire racks in reach in unit. Please keep covered to prevent contamination. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed cilantro stored in grocery bag. Please ensure all produce is washed at the commissary prior to inspection and stored in a clean, approved reusable container. |