|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 Observed one (1) bowl of deluxe cut fruit (non TCS fruit in same container as cut melon and cantaloupe) in mobile cooler 1 with TCS portions above 41F. All other TCS food items within the cooler, including other deluxe fruit bowls, were within cold holding temp. Department manager stated that fruit bowl had been moved by customer and placed back into cooler without corrective cooling. CDI - Fruit bowl was rotated to WIC for immediate corrective cooling. REPEAT.
Note: No escalation in point deduction due to noted improvement from previous inspections; considerably fewer TCS foods were observed as requiring corrective cooling.
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 . |