|
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 sushi rolls cooling in ice bath at prep top with no change in temperature over the course of an hour (11am - 12pm). CDI- PIC moves sushi rolls to WIF where they quickly drop to 41F. EHS recommends sushi rolls not be cooled with paper barrier between ice and portioned cups and/or using the WIF to cool TCS foods. (-.5)
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 . |