|
20
|
1.50
|
Proper cooling time & temperatures |
No |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed 4 containers of cooked onions in the walk-in cooler date marked 2/26 that were observed to have not been cooled to 41F within 6 hours.
CDI onions discarded by PIC. Observed 2 pans of cooked chicken cooling at insufficient rate. CDI- chicken placed in blast chiller.
Observed 2 containers of black beans that were determined to not have cooled to 41F from ambient temperature within 4 hour time period. CDI- voluntary discard by PIC. Overall, observed a large volume of TCS foods are being cooled. Discussed more frequent use of available blast chiller in the kitchen, cooling foods on speed racks uncovered, and avoiding stacking of foods in the cooling process. Verification will occur within 3 days. Requested cooling logs.
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 . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 multiple containers of TCS foods being cooled in the walk-in cooler. Containers are deep containers, covered with lids, and stacked. Discussed use of blast chiller, speed racks to assist in cooling process. Verification will occur within 10 days.
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 . |