|
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 two large cambros of red tomato/garlic sauce cooling from room temperature in walk-in cooler. Lids were fastened and food temperature was still >41F. Previous to inspection, around 11:30am, red sauce was taken out of walk-in to be portioned then placed back into walk-in. After first observation, lids were vented but no temperature change was observed. Then cambros were placed into large ice baths in prep sinks - cooling rate still too low.
Red sauce was then portioned out into shallow metal pans and placed back in ice bath inside the walk-in cooler. Cooling rate of .2 was achieved. CDI
Observed roasted tomatoes in pizza reach-in above 41F from prep. Item was vented and placed into walk-in unit to quickly cool.
Some items on prep line were observed above 41F from lunch rush but were already uncovered and actively cooling - pasta salad, slaw, cut tomatoes. These items quickly cooled once prep lids were kept closed. |