Friendly 7/26/2021

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by Patrick Hayes2 views·Updated Jul 26, 2021
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  1. what's up friendly?
  2. It's patrick of the food safety recap video from today's
  3. visit a couple of things.
  4. First of all, you guys increase a ton from last
  5. month, score 30 points, which is a huge jump.
  6. So great work on that.
  7. Um wanted to go over just a few of the
  8. major findings.
  9. Um, the top three so cooling, there was a tray
  10. of cool down chicken at room temperature.
  11. It was like 90 degrees, most of it was 80
  12. 90 degrees and it had been labeled for an hour
  13. and a half prior to when I found it.
  14. Um So we also need to have a timer running
  15. if we're gonna, if we're gonna cool that way, we
  16. need to have a timer running so that we move
  17. that product back to the walk in cooler after an
  18. hour. So it doesn't stay to one for too long
  19. Because at that, you know, hour and a half point
  20. you're starting to really, you're starting really rub up against
  21. that 70° within two hours um parameter.
  22. Uh The other thing that cooling was remain so remain
  23. was 46 degrees after four hours in the walk in
  24. cooler. Uh So really calibrate this is these are the
  25. hottest months of the year.
  26. Obviously. Um Your tap water that uses that is used
  27. to mix your produce wash is the hottest.
  28. That will be all year.
  29. And so teams really you have to calibrate to make
  30. sure that they are mixing enough ice in the ice
  31. bath to make sure that that stuff gets down to
  32. temp quickly after it's been in that hot produce wash.
  33. Um Then the next thing so hot holding.
  34. Uh This was minor.
  35. There wasn't a ton of this but there was some
  36. single use uh mac and cheese cups in the warming
  37. drawers that were not the warming drawers but the where
  38. the marco unit.
  39. Um And they were under 140°. So there's really no
  40. no procedural uh no procedures that allow for single use
  41. items to be made and then put back into a
  42. warmer to be hot held until serve.
  43. Um So we want to make sure that we're watching
  44. that and making sure that we're kind of uh you
  45. know breaking those habits if that's a lot of stores
  46. will do that to try to make it faster or
  47. more operationally easy.
  48. But it can lead to mainly lead to quality issues.
  49. It is a safety issue on an audit but it's
  50. more of a quality issue.
  51. Um And then the next thing was cold holding so
  52. on the cold rail um There were Uh Cheese was
  53. 45 44.
  54. And tomatoes were 45 as well.
  55. And they were cut earlier this morning.
  56. So um Monday I understand that you don't have a
  57. lot of produce that, you know, you've you've prepped the
  58. night before that you can use that morning that's been
  59. pulled down.
  60. Um But you just wanna make sure I send those
  61. tomatoes and and cutting small amounts at room temperature um
  62. so that they don't get up too hot.
  63. But look look very good uh much better.
  64. Um So I'll be in touch with you guys next
  65. month and and walk around with some of the leaders
  66. at L.
  67. A. And I talked about today um Looking forward to
  68. that and let me know if you have any questions
  69. about anything.
  70. In the meantime, I look forward to seeing you.
  71. Thanks.