|
20
|
1.50
|
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. Found roasted tomatoes and grilled jalapeños from previous day still in cooling process. CDI- all voluntarily discarded.
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
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 : Roasted tomatoes and grilled jalapenos from previous day and still in cooling process were tightly packed in large tubs and tightly covered. Also found tamales containing cooked pork tightly covered and tightly packed in WIC. Tamales dropped 2 F in temperature in one hour. At that calculated rate. Tamales would not have cooled correctly. CDI- tamales uncovered annd placed in blast chiller. CDI- education on cooling dynamics and use of equipment. Facility has a properly functioning blast chiller. Cooling logs are kept but appear that all foods that are cooled are not documented on log. Ex: tomatoes and jalapenos were not found on cooling log. Use blast chiller to cool food all the way to 41.0 F or below. Take temperatures of cooling food in the center of the pans to accurately document the cooling process.
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 . |