|
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 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 . Observed individually portioned covered plastic containers of sliced tomatoes and cut lettuce cooling in RIC. PIC stated portioned containers were to be placed on TPHC in approx. 20 minutes. Portioned tomatoes and lettuce would not have reached 41F or below in 20 minutes without EHS intervention. CDI: PIC uncovered containers and placed in WIC to rapidly cool. |