|
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 recently prepped TCS foods in prep top above 41F. Ensure foods are properly cooled before placing into prep unit for cold holding. PIC will frequently check temperatures in unit to also ensure unit is working properly. Food storage in unit is limited and EHS unable to determine whether issue is unit repair or cooling process. However, according to PIC, foods in cold prep were possibly out at room temperature during prep before placed into unit. CDI-Items were pulled from unit and placed into walk-in freezer to cool.
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 . |