|
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- Observed beans 3 large metal pans of beans prepared from the day before, the beans were recorded at 43F. PIC stated that the beans had not been removed from refrigeration. All other foods in the WIC were observed at 41F and below. Ensure that foods are properly cooled from 135F to 70F within 2 hours and 135F to 41F within a total of 6 hours.
-CDI- The beans were voluntarily discarded.
Ensure that proper cooling methods are used to ensure that food properly cools.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed all foods in the prep top/lowboy unit out of temperature. EHS observed all foods above 41F (SEE TEMPERATURE CHART). PIC stated that all foods in the prep top portion of the cold holding equipment came from the WIC and went into the unit at 10:00 AM. EHS and PIC discussed that the facility would use emergency TPHC for the prep top unit until serviced. PIC stated that a service tech would be coming to the facility today to repair the cold holding unit. EHS stated that he will return to the facility tomorrow to ensure that the unit is properly repaired.
EHS and PIC discussed further about the foods in the lowboy unit, the PIC stated that all foods in the lowboy unit have been in the unit over night. -CDI- The lowboy TCS foods were all voluntarily discarded. PIC stated that the facility will not use the lowboy for TCS foods until repaired.
EHS provided the facility with a TPHC sheet for the emergency TPHC procedures.
-3 DAY VERIFICATION REQUIRED-
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 beans that were prepared and cooled yesterday not cooled down to 41F or below today. Observed the beans in a large lidded containers present in the WIC. Ensure that foods that are cooling are cooled using methods such as vented pans, active stirring, and smaller portioning.
-CDI- Beans that missed the cooling window 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 . |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 3 metal containers of spices unlabeled and one squirt bottle unlabeled. Ensure that all working containers of foods are properly labeled.
-CDI- PIC and food employees labeled all unlabeled food containers. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handles resting directly a top seasoning in 2 metal containers. Ensure that all scoop handles are stored so that they are not in direct contact with the food. -CDI- PIC removed scoops from the containers. |