|
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 - Observed plastic containers of cut watermelon and cut cantaloupe cooling at a rate of <.02 degrees/min in the floral WIC, indicating that they would not reach 41F by the 4 hour mark. Items were observed to be stacked 2 or 3 high and were all in containers with tight fitting lids on, not allowing for adequate air flow around the product. REPEAT.
CDI - Containers moved to the prepared foods blast chiller to rapidly cool down.
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 . |