|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Penne, ziti, sausage, cooked chicken, angel hair pasta, chicken wings, and lettuce measured 43-47F in walk-in cooler. PIC states that staff had door opened 30 minutes ago while moving food in and out of cooler. Also, 2 pans of lettuce measured 50-54F in sandwich cooler top. They were sitting on top of other pans which caused them to not be cold enough. CDI - Door to walk-in cooler kept closed and warm TCS foods were vented. Foods measured 41-43F after cooling with door closed. Lettuce from sandwich cooler was moved to other walk-in cooler to cool. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
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24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P TCS foods in pizza cooler were being held using TPHC. No time label was present to show when TPHC began. Ensure TCS foods held using TPHC are labeled with start time, and used or discarded within 4 hours. CDI - PIC stated items were placed in unit at 12PM so they were labeled for 12PM and to be discarded at 4PM. 0 pts. |