|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed entire upright reach-in unit unable to maintain TCS foods < 41 F. Unit’s ambient temperature read at 48 F. Per discussion with PIC, several products were placed inside this evening for cooling and others were cold holding since previous day. Also observed several recently prepared items cold holding > 41 F in the prep top. Discussed with PIC on implementing daily checklist to ensure equipment is cold holding < 41 F. CDI - PIC instructed employees to voluntarily discard foods held > 4 hours; recently prepared items transferred into adjacent reach-in freezer to rapidly cool down < 41 F. PIC contacted National Food Equipment Services for emergency repairs. -3-
Verification visit is required.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed feta cheese and muse held past 7 day requirement (date labeled 5/28). Discussed first in first out procedures with PIC. CDI - PIC discarded product for compliance. -0-
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. |
|
33
|
0
|
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 recently prepared vinaigrette cooling in the prep top. See temperature chart. CDI - PIC vented container and transferred product into the reach-in freezer for proper cooling. Product cooled down 4 degrees F after 15 minutes. -0-
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. |