|
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 covered tall metal pan of sausage crumbles cooling in low boy reach in cooler. Internal temperatures were measured at 60F. PIC stated that sausage crumbles had been cooling for approximately 4 hours. CDI - Sausage crumbles were moved to walk in freezer to rapidly cool to 41F or below. PIC has been advised to cool items in walk in cooler/freezer and to distribute between multiple pans for faster cooling. -0.5 points-
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 . |