|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 roasted garlic in oil covered with plastic wrap at 90F in lowboy prep cooler.
Sesame noodles in large containers around 69-73F in reach-in cooler. Facility uses ice bath to cool product immediately after cooking. EHS instructed PIC to place on sheet pans and place into walk-in cooler for future cooling methods.
Observed some items in tall reach-in cooler above 41F possibly due to warmer foods being placed into unit. EHS will verify cold holding temperatures in unit tomorrow before opening. Ambient reading in unit around 37F.
Sesame noodles were uncovered and placed into walk-in cooler and garlic in oil uncovered and placed into freezer.
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 . |