|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P)
Observed sliced tomatoes cooling in the WIC at a rate of 0.067 after 1 hour. Sliced tomatoes are not cooling at the appropriate rate of 0.12. -CDI- PIC placed the Sliced tomatoes in an ice bath to be quickly cooled. EHS stated that if the tomatoes do not reach 41F within the necessary 4 hour cooling parameter they are to be discarded. (1.5 pts) |
|
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 cooling in a deep plastic container with the lid on not allowing cold air to cool the tomatoes correctly. -CDI- PIC placed the sliced tomatoes in an ice bath with the lid off to help speed up the cooling process. (0.5 pts)
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 . |