|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked angel hair pasta at 73F cooling in flip top unit that PIC stated was cooked over 2 hours prior and stored into flip top immediately after being cooked and cooling at room temperature and manicotti pasta at 47F in pasta lowboy unit that was cooked the day prior and remained in unit since being cooked, per PIC. CDI-PIC voluntarily discarded items.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 several TCS items above 41F in pizza prep unit (see temp chart). CDI-PIC called for maintenance and prep unit returned to 39F ambient temperature and was low on Freon, per repair man. PIC moved items to WIC to cool.
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 several pastas and TCS items (see temp chart) cooling in pasta flip top unit and in lowboy unit with plastic lids with large amounts of condensation. CDI-PIC discarded items past 2 hour cooling zone and placed the rest of the items in the WIC, uncovered in shallow containers to rapidly cool. EHS spoke with PIC about cooling cooked foods in WIC in shallow containers in large equipment used for cooling (WIC) prior to placing items in flip top unit that are designed for cold holding.
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 . |