|
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 pico de gallo improperly cooling after prep in closed container in prep unit reach-in. Food was cooling from prep before service. Item was not logged on TPHC. Going forward, this permit will place pico on TPHC. Pico will be prepped, cooled in walk-in cooler and held cold in walk-in cooler until brought out to prep unit for TPHC. CDI
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 . |