|
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: House packaged cut melons tightly packaged, 46.0 F in prep room. Product was out-of-process. Move packaged TCS foods to cooling process in a cooler that is maintained at an ambient temperature capable of cooling food to 41.0 F or below. Prep room ambient is not maintained at 41.0 F. PIC states cut fruit is cooled and temped before being placed on customer service case. CDI- lids removed and moved to WIC to cool to 41.0 F or below before being placed for customer service.
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 . |