Mcdonald's

Inspector notes: Observed several containers of recently prepped burritos tightly covered, in the walk-in cooler. The container lids were loosened and offset to allow air circulation in the container. Discussed leaving cooling TCS foods uncovered or loosely covered (when protected from overhead contamination) to allow adequate air flow around the food to rapidly cool to 41F or less

Inspector notes: Observed several (8+) deep, covered and stacked plastic pans of cooling cut lettuce, in the upright refrigerator near the prep area, with an internal temperature of 47-59F. According to the label and PIC, the cut lettuce had 20 minutes to cool to 41F or less. Employee placed the cooling lettuce, uncovered, into the walk-in cooler to rapidly cool to 41F or less. PIC will retrain employees on proper cooling methods such as using shallow metal pans that are loosely covered and placed into the walk-in cooler/freezer on a speed rack or top shelf to facilitate airflow. Cooling TCS foods starting at 70F must cool to 41F in 4 hours or less