|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed meatballs holding below 135F in steam well. -CDI- Time stamp indicated meatballs were placed on the line less than 30 minutes ago. PIC reheated meatballs to 165F in microwave.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
-Observed all TCS foods in front lowboy above 41F. Observed ambient temperature at front lowboy at 58F. -CDI- PIC voluntarily discarded all TCS foods in front lowboy cooler (tuna, sliced turkey, ham, cold cuts, teriyaki chicken, diced chicken, veggie patty, american cheese, pepperjack cheese, lettuce). -Facility may not cold hold in lowboy cooler until it is repaired and properly cold holding at or below 41F. -3 day verification visit required-
-Observed multiple foods in WIC above 41F (turkey, ham, lettuce, tomatoes, meatballs, diced chicken). PIC stated door to WIC has been open for extended periods of time this morning. EHS observed ambient temperature of WIC at 39F. -CDI- PIC uncovered all foods for rapid cooling. By end of inspection, EHS observed foods drop in temperature. -EHS recommended door is kept closed unless necessary to open. Reduce number of times WIC door is opened.
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
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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, cut lettuce, and tuna cooling in WIC in deep metal pans, covered tightly with plastic lids and stacked on top of each other. -CDI- PIC immediately unstacked cooling containers and removed lids for rapid cooling. By end of inspection, EHS observed tomatoes, lettuce, and tuna cooling at sufficient rates to reach 41F within 4 hours. EHS educated PIC on efficient cooling methods (uncovered, shallow portions, unstacked). EHS recommended using freezer for rapid cooling. EHS also recommends increasing number of deliveries per week from one to two, to increase space in WIC and WIF for cooling and unstacking pans.
-REPEAT-
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 . |