|
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 EHS observed American cheese slices cooling WIC from preparation that morning. EHS observed sliced cheese tightly wrapped in plastic cooling in WIC. EHS observed no temperature change after 20 min and advised to remove cheese from wrappings. EHS observed lettuce, tomato, and pickle sets cooling in 2-door RI in clamshell containers. PIC stated these sets were cooling from being put together this morning and will be placed on time at the start of lunch. Due to time constraints, EHS advised to remove containers from reach in cooler, open the containers, and cool in WIC to quickly cool to 41F prior to placing on time. CDI - Lettuce and tomato sets were opened and placed in WIC. Sets were observed at 41F prior to end of inspection. Sliced American cheese was unwrapped and cooled 2 degrees prior to the end of inspection. (0.5)
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 . |