|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
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. 2 pans of beans measured 47F at 12:45PM. Employee stated she took beans from can and placed them in pans and placed them in walk-in cooler around 8:30AM. TCS foods must cool to 41F within 4 hours of opening can/preparation. CDI - PIC discarded beans and was educated on cooling. 0 pts.
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 Beans were in pans with lids on pans in walk-in cooler. Beans measured 47F and had been cooling for over 4 hours. Leave cooling TCS foods uncovered or loosely covered when cooling. CDI - PIC educated on cooling and that TCS foods from a can must cool to 41F within 4 hours. PIC discarded the beans.
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 . |