|
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 roast beef in prep top above 41F. Deli meats were sliced before inspection. Ensure TCS foods are properly cooled by one of the above listed methods before placing into cold holding unit. When placing TCS foods into prep top, be sure that food is stored below fill line of container to maintain cold holding temperatures. CDI- PIC placed roast beef slices in separate metal pan to place into walk-in unit to cool
Sliced ham was also cut and plastic wrapped before cooling and placed into prep reach-in. Ham was placed in walk-in freezer to cool to 41F or below before placing back into prep unit.
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 . |