|
20
|
0
|
Proper cooling time & temperatures |
Yes |
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 multiple items on a speed rack in the walk-in cooler that were cooling from the previous day that were above 41F. See temperature chart. Speed rack had been pulled out earlier in the morning for prep. PIC stated that facility normally uses a cooling log but it could not be located. CDI- PIC voluntarily discarded all items since proper cooling times and temperature could not be provided.
For more information please visit: www.mecknc.gov/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://youtu.be/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 Observed multiple TCS items stored on a speed rack cooling in the walk in cooler. Marinara sauces, black beans, and rice were covered and the entire speed rack was covered with a clear plastic bag. EHS observed heavy condensation on the inside of the bag. CDI- EHS and PIC discussed proper cooling methods. PIC created a cooling log book for employees to place logs so that they will not be misplaced in the future.
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 . |