|
33
|
0.50
|
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 Observed 3 deep plastic of shredded lettuce cooling in RI cooler and tightly covered with plastic wrap. PIC stated they were processed at 9:45 AM. Temperatures were above 41F and only had 30 more minutes to reach temp of 41F or below. CDI: PIC moved shredded lettuce to metal bowls and put in WIC to quickly cool. shredded lettuce reached 41F before time expired.
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 . |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide required lighting intensity. Observed lighting intensity of 1.7 lux( .15 foot candles) in WIC. Light is not functioning properly and lighting minimum requirements of 10 foot candles are not being met. Repair lighting. |