|
20
|
0
|
Proper cooling time & temperatures |
Yes |
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 large container of cut lettuce, prepared two days ago, not meet cooling parameters. Observed cut lettuce in WIC, stored in a small amount of water, at 52F after being prepared on 3/31. PIC stated facility typically uses ice to quickly cool lettuce. -CDI- PIC voluntarily discarded the lettuce.
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 . |
|
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
-Observed TCS food in under-grill drawer (pork carnitas, raw steak, raw chicken) above 41F. PIC stated all items were removed from WIC at 11:30am and immediately placed in under-grill drawer. PIC stated temperature of items was 41F at 11:30am. Because foods were within 4 hour timeframe, PIC placed all items above 41F in the walk-in-freezer (WIF) for rapid cooling. EHS observed broken gaskets on under-grill drawer. PIC stated gaskets are scheduled to be repaired tomorrow, 4/3. PIC stated under-grill drawer will not be used for cold holding until unit is repaired and holds TCS foods at 41F or below. -By end of inspection, EHS observed all foods initially in drawer at 39F in WIF. -3 day verification visit required-
-Observed multiple foods in WIC at 42F (cheese sauce, enchilada sauce, shredded chicken, pico, tomatillo salsa, poblano peppers, beans). EHS observed ambient temperature of WIC at 40F. -CDI- During inspection, PIC decreased temperature of WIC and EHS observed ambient temperature drop to 36F. EHS observed all food temperatures in WIC drop to 41F or below during inspection.
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
|
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 cut lettuce not meet cooling parameters after being prepared two days ago. Observed cut lettuce, stored in large plastic container and covered tightly with lid, at 52F. Cut lettuce was stored in small amount of water. PIC stated facility typically uses ice to cool lettuce. -CDI- PIC voluntarily discarded the lettuce.
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 . |