|
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 EHS observed food employee preparing chicken pinwheels during inspection. Later in the inspection EHS observed food employee bringing out prepared pinwheels for display. EHS asked food employee if items were cooled to 41F prior to storing, to which food employee stated items should be in temperature. EHS observed temperature of chicken pinwheels during inspection at 46F. PIC stated this is not proper protocol and items should have been properly cooled prior to storing. PIC instructed food employee to remove items to WIF to finish cooling. EHS returned to meat dept. before ending inspection to check on cooling rate for pinwheel. Chicken pinwheels had been placed back into the display at 44F. The cooling rate was sufficient however the standard protocol is not being followed or monitored, and items should not be cooled in open air display units. CDI - Meat dept manager removed products to finish the cooling process in WIC. (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 . |