|
33
|
0
|
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 cooked green beans cooling covered in plastic container in reach in refrigerator. CDI, lid vented to allot adequate air flow and EHS educated staff on proper cooling methods.
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 |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 (B)Use approved thawing methods. Completely submerged under running water at a temperature of 70F or below. Pf. Observed prepackaged frozen sliced turkey breast thawing under running water completely submerged under running water with the water temperature at 84F. CDI, water temperature adjusted to 70F. Points not escalated due to improvement from previous report. |