|
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 sliced tomatoes cooling too slowly, at a rate of 0 F/min, in the sandwich flip top unit. Sliced tomatoes were delivered pre-sliced from distributor yesterday, stored in WIC overnight, then removed from original packaging, transferred to flip top pan, and placed in flip top unit at 6:23am, per date mark sticker. EHS observed sliced tomatoes at 43F at 9:00am, and still at 43F at 9:40am. -CDI- Because tomatoes were still within 4 hour timeframe, PIC placed tomatoes for discard at or before 10:23am, 4 hours since removal from WIC. -PIC stated flip top unit is turned off overnight and all foods are removed from unit overnight. All other items in flip top were observed at or below 41F during inspection. EHS and PIC discussed how sliced tomatoes can rise in temperature during prep time (transfer from original packaging to flip top pan), depending on how long the tomatoes are out of cold holding equipment. If tomatoes rise above 41F during prep time, tomatoes must be cooled back down to 41F for proper cold holding. Flip top units are not efficient at cooling food, especially when stacked high in pan. EHS and PIC discussed shorter prep times or cooling back down to 41F in WIC prior to transfer to flip top.
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 . |