|
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
Observed items in RTE deli case above 41F (see temperature chart). PIC stated that items had just been placed in unit. CDI - Items were removed to freezer to finish cooling from preparation. - 0.5 -
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed assorted varieties of fish thawing at room temperature in pan on lower shelf of prep table and on prep sink in sushi area. Items should be thawed under refrigeration or under running water. CDI - Some packages were placed under running water the remainder were placed in reach in refrigerator to continue cooling process. - 0.5 - |