|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Multiple foods in WIC # 3 recorded above 41F. Unit was on a long defrost cycle and PIC suspected that was cause of temp. Abuse. PIC had data on smart thermometer that stated when temp. Was last at 41F. All TCS foods moved to other WICs holding 41F as food was in window to cool down. Repair called for unit. VR to check that cooler. REPEAT
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
Multiple items (chicken, cheese, and short ribs) all cooling on speed rack with Silan wraps tightly wrapped on product. CDI - Cooling method adjusted to meet cooling window. Silan wrap removed.
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 . |