|
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. 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 . Observed beef being cooled in large plastic container on prep counter not in an ice bath. Beef measured 85F. PIC stated beef was cooked approximately 1.5 hours prior. Beef would not have met cooling parameters without EHS intervention. CDI: PIC separated beef into 3 shallow metal containers and placed in walk in cooler to rapidly cool. |
|
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 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 . Observed chili guadillo salsa being held at 95F on stove top. PIC stated salsa is used for dipping tortillas and had been prepared 2 hours prior. CDI: PIC reheated salsa to over 165F before returning to hot hold. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 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 . Observed beef being cooled in large plastic container on prep counter not in an ice bath. Beef measured 85F. PIC stated beef was cooked approximately 1.5 hours prior. Beef would not have met cooling parameters without EHS intervention. CDI: PIC separated beef into 3 shallow metal containers and placed in walk in cooler to rapidly cool. REPEAT. |