|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT
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 sliced turkey in prep unit that had been recently prepped and cut, and portioned into plastic food bags for sandwiches. Also observed sliced meats in walk-in cooler recently wrapped and portioned and placed into large bag above 41F in walk-in cooler. Had discussion with PIC about cooling TCS foods from room temperature and ensuring that food is actively cooled before wrapping and placing into prep units. Recommend placing individual portions flat on sheet pan with bag vented in to quickly cool in walk-in from room temperature. CDI-Items were vented and placed into walk-in to actively cool.
Temperature was rechecked on ham 40 min after initial observation - Deli meat temperatures dropped to 43-44F. Individual portioning bags contain low volume of deli meat. Cooling issue arises when slices are combined and closed into larger bag in bulk portions. |