|
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 sour cream, remoulade, and salsa at temperatures between 43F and 45F in flip top cooler. Items were prepared day of and placed in flip top cooler prior to dinner service without completely cooling to 41F or below. CDI - All items were cooled to 41F by end of inspection. Salsa cooled to 41F inside flip top cooler. Remoulade and sour cream were moved to walk in cooler to rapidly cool to 41F or below. All other TCS foods in flip top cooler were 41F or below. Ambient air temperature was measured at 39F. PIC has been advised to cool TCS foods to 41F or below prior to placing in flip top coolers. -0.5 points-
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 . |