|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed raw pork tenderloin in cold drawer above 41F. All other foods in prep unit were properly cold holding at or below 41F. Ambient temperature of unit was at 37F. -Observed individual pork tenderloins wrapped in plastic wrap, with date mark on each tenderloin for when the tenderloin was wrapped/prepped. -CDI- PIC voluntarily discarded the tenderloins stored in the unit since yesterday (PIC stated the temperature of pork was not checked within the last 4 hours). For the tenderloins wrapped and dated for today, PIC moved to ice bath in WIC for rapid cooling since they have been above cold holding temperature for less than 4 hours (PIC stated they were taken from WIC approximately one hour ago, wrapped, then placed in cold drawer). -By end of inspection, EHS observed pork cool to 41F. EHS and PIC discussed ensuring wrapped tenderloins are properly cooled to 41F in ice baths or WIC, before placing in cold drawer. Temperature of tenderloins can rise when being prepped, and the resulting plastic wrapping may trap heat, preventing efficient cooling.
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 . |
|
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 cooked shrimp cooling too slowly in tall plastic container, covered with plastic wrap and stored in tall reach-in cooler. Observed shrimp cooling at 0 F/min, from 50F to 50F within 30 minutes. -CDI- Because shrimp was still within its cooling window, PIC moved shrimp to ice bath for rapid cooling.
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 . |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. -Observed freezers downstairs are not NSF approved and need to be replaced with NSF commercial freezers. Observed lower plates on two tall RIC with no bottom plates. Replace. -REPEAT-
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. -Observed wooden board stored in prep unit, used as a cover for the cold wells not being currently used. Observed wooden board directly adjacent to cold wells in-use (filled with raw shrimp, crawfish, etc). Do not expose absorbent surfaces that cannot be properly cleaned next to food, where splash/contamination can occur. |