|
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 Caesar salads cooling too slowly in reach-in cooler, at a rate of 0 F/min. Observed salads at 46F at 11:00am, and at 46F at 11:20am. Salads were tightly covered in small plastic containers with lids. PIC stated salads were prepped at room temperature at 9:30am this morning. -CDI- PIC moved Caesar salads to walk-in-freezer for rapid cooling. Observed salads at 41F at 11:35am.
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 . |