|
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 to go trays of lettuce and spring mix in the lowboy below the expo window at temperatures of 43-47F and PIC stated that they were prepped and immediately placed into the unit during their rush an hour earlier. Cooling of products should only be done in the WIC, not in lowboy refrigerators since they are not designed to rapidly cool product down. Products were also observed stacked on top of one another and with their lids on and this does not allow for adequate cold air flow around the product.
CDI - PIC moved trays of lettuce and spring mix to WIC and the lids were opened to allow for rapid cooling. Items all observed at 41F or lower 30 mins later.
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 . |