|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
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. Observed tightly covered containers of crushed tomatoes and covered bins of pizza sauce cooling in walk in cooler. Crushed tomatoes decreased in temperature by 1 degree over a twenty-five minute period. Pizza sauce decreased in temperature by 2 degrees over a twenty-five minute period. CDI - Items were uncovered to allow cold air to circulate in and around food. Crushed tomatoes and tomato sauce were able to reach 41F or less withing 4 hours. -REPEAT- -1.5 points-
For more information, please visit: www.meckncgov/foodsafety 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 |
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 covered containers of crushed tomatoes and covered pizza sauce cooling in walk in cooler. Tomatoes and pizza sauce did not meet cooling parameters over a twenty-five minute time frame. CDI - Items were uncovered to allow cold air to circulate in and around food. PIC has been instructed to revise cooling methods for TCS foods. -REPEAT- -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 . |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed large unlabeled bin of flour at prep line. -0 points- |