|
33
|
0
|
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 pimento cheese placed in prep unit for cooling. CDI - Pimento was placed inside the WIC for rapid cooling. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed fish thawing in standing water. CDI - PIC turned on water. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-904.14 After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use. Observed dish washer set sink up to wash, sanitize, and rinse. CDI - EHS intervened and corrected before dish washer was able to wash, sanitize and rinse.
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee dryer dishes with cloth. CDI - EHS intervened and educated PIC and employee. |