|
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 sliced tomatoes and pico de gallo in prep top above 41F. All other TCS items were 41F or below and unit ambient temperature was 36F. Per PIC, items were prepared at commissary this morning. Per permit cooling is not allowed on truck. CDI - PIC placed items in upright refrigerator for rapid cooling and will cool items at commissary before placing in prep unit on truck. - 0.5 -
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 . |