|
20
|
1.50
|
Proper cooling time & temperatures |
No |
No
|
Yes |
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 2 full trays of cooked pork ribs at 43-44F. Ribs are cooked, rested for 10 minutes, wrapped in plastic, then placed in the WIC to cool. Ribs did not meet the appropriate cooling parameters from the previous days of cooling. -CDI- PIC voluntarily discarded the necessary items.
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 TCS food items such as pico, diced tomatoes, Raw chicken, raw steak, etc. all above 41F after being cooled from an ambient temperature from previous days or earlier in the morning from the day of the inspection. Items did not meet the appropriate cooling parameters. PIC voluntarily discarded all necessary TCS food items. The ambient temperature of the WIC was recorded at 43F. 3 day VERIFICATION REQUIRED*** (see comment addendum) (1.5 pts)
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 . |
|
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 potato soup, skillet queso, and southwest queso below 135F while said to be hot holding. -CDI- Items were voluntarily discarded. (0 pts)
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 |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed Avocado ranch, regular ranch, pico de gallo, raw salmon, raw shrimp, and diced tomatoes all on the cook-line in various flip top units above 41F while said to be cold holding. -CDI- PIC voluntarily discarded the necessary items. (1.5 pts)
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
|
0.50
|
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 cooked ribs that got cooled in tightly wrapped plastic unable top reach appropriate cooling parameters. Other TCS food items were also being cooled in a WIC with an ambient temperature of 43F. -CDI- All TCS food items were voluntarily discarded. (0.5 pts)
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 . |