|
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 two sheet trays of pre-cooked sausage biscuits with visible condensation inside the packages temping above 41F inside the WIC. PIC saw on temp log chart that these were place in the WIC to cool down at 8:40AM. EHS observed this at 12:45PM. PIC stated they usually utilize the WIF to cool these pre-wrapped packages down for whatever is leftover from breakfast, but food employee placed into the WIC instead by mistake.
CDI: PIC voluntarily discarded, saying the product wouldn’t be tasty to serve next day anyways.
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 . |