|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed a tray of cut melon and 2 trays of pasta salad that were portioned 1-2 days prior to the inspection that had not cooled properly. PIC and other employee stated that the items had not left the RIC since they had been placed in there. The facility first cools the products in the WIC once they are initially prepared then they bring the cooled products out of the WIC to be portioned. Once they are portioned the lids get placed on the containers and then are put in the RIC. -CDI- PIC voluntarily discarded the necessary items. (1.5 pts)
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
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 portioned cups of pasta salad and cut melon that were cooled in the RIC with the lids on after being portioned. Items were not able to cool correctly. -CDI- PIC voluntarily discarded the necessary items. (0.5 pts)
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 . |