|
20
|
1.50
|
Proper cooling time & temperatures |
No |
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 a large amount of facility sliced meat and cheese in the customer grab-n-go display case, prepared the day prior and this morning with temperatures ranging from 45-50F. 4hr cooling parameters missed. Observed multiple cases of slider tray platter (made w/ different meats), cooked chicken tender platter, and marinated cooked wing sampler platter in customer grab-n-go display case with temperatures ranging from 42-50F. Per PIC , all platters were made this morning; 4hrs cooling parameters missed. Ambient temperature of display cases 38F. -CDI- PIC was educated and all TCS food items were voluntarily discarded.
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 in customer grab-n-go display cases: facility sliced meat and cheese, larger platters of Sliders (made different types of meats), Cooked chicken tenders, and different marinated wing sampler being held with temperatures above 41F. Per PIC, all items were prepared at room temperature and placed directly into grab-n-go display case for cooling. PIC was not aware display grab-n-go cases are meant to maintain items cold not for cooling.-CDI-PIC was educated and all TCS food items were voluntarily discarded.
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 . |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use/service article not fully covered in plastic packaging and being exposed to food debris.-CDI- PIC covered all single/use/service articles and voluntarily discarded soiled articles. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed soiled surfaces of all dry storage areas under prep-tables where single use/service articles are stored in need of frequent cleaning. |