|
20
|
1.50
|
Proper cooling time & temperatures |
No |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.: Found sliced tomatoes and lettuce above 41.0 F right at 4 hours. CDI- cooling method changed. Tomatoes and lettuce dropped within 30 minutes. Points not escalated due to overall performance of facility.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
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 : See #20 above. Tomatoes and lettuce were tightly covered in high volume in containers. Vent containers of TCS foods such as tomatoes and lettuce to facilitate rapid cooling. Also found pattied ground beef in covered containers 45.0 F. CDI- beef vented. Method changed for tomatoes and lettuce. Both transferred to shallow pan and left uncovered in walk-in cooler. Points not escalated due to overall performance of facility.
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 . |