|
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 For more information please visit: http://meck.co/FoodSafety 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 . Observed covered sliced cheese cooling in deep bus tubs in walk in cooler. Bus tubs were stacked on top of one another. CDI - Bus tubs were uncovered and separated on slotted shelving to allow cold air to circulate in and around food product. PIC has been advised to check sliced cheese throughout the cooling process to determine if food will reach 41F or below without 4 hours. PIC may need to transfer sliced cheese to shallow sheet tray to facilitate the cooling process. -0.5 points- |