|
33
|
0.50
|
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 . Deep containers of cooked onions and cooked peppers measured 45-49F in walk-in cooler and in drawer cooler. PIC states they were cooked this morning and began cooling at 10:30AM. Ensure employees wait for the TCS foods to reach 41F on the speed rack prior to combining them in large containers. CDI - Onions and peppers spread out on sheet pans and placed in walk-in cooler. Peppers measured 43F at 4PM and onions measured 41F at 4PM. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Replace torn gasket on drawer cooler. 0 pts. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee jacket observed on top of scale. Store employee personal items separately from food-contact equipment. |