|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P: Facility is using a non-continuous cooking process for boneless chicken breasts. Observed trays of chicken not fully cooked on a cooling cart that had been cooled in a walk-in blast chiller. Chicken 33.0 F. PIC stated this is best for the process flow for this item. REHS sent facility application for non-continuous cooking and reviewed with PIC. REHS will follow up on record keeping. |
|
33
|
1
|
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: Found several containers of covered TCS foods (sliced / diced tomatoes, chopped chicken)in cooling process in holding units. All were prepped today according to date mark. CDI- PIC Kristen Bethel moved tomatoes to a freezer, chicken voluntarily discarded.
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 . |