|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed cut tomato recently prepared according to staff at 58 degrees F at cooling temp 1 in covered container. At 2nd recording tomato remained at 58 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, tomato relocated to reach in freezer with cover removed to rapidly cool.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=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 ranch dressing and cheese cold held at 45 degrees F in counter top flip top prep refrigerator. CDI, foods voluntarily discarded.
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
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
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 chili with date of preparation of 2/10 in two separate containers. PIC advised EHS that foods were frozen and thawed but did not include freeze date or thaw date. Ensure up to 3 dates to account for prep date, freeze date and thaw date for RTE TCS foods that are prepared, frozen and thawed. Observed soup not date marked in tall reach in. CDI, foods voluntarily discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
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
Observed cut tomato recently prepared according to staff at 58 degrees F at cooling temp 1 in covered container. At 2nd recording tomato remained at 58 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, tomato relocated to reach in freezer with cover removed to rapidly cool.
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
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed 2 plastic bowls with heavy cracks and no longer smooth and easily cleanable. CDI, equipment voluntarily discarded.
4-501.11 Maintain equipment in good repair. Observed lights not working under hood ventilation system. Repeat. |