|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed various TCS foods hot holding below 135 F inside hot box. Refer to temperature chart. Items were put into hot box prior to EHS arrival. CDI - Products re-heated > 165 F and returned back to hot well. -3- |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT: 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 brisket inside the walk-in cooler cooling while wrapped in plastic and aluminum foil and 2x containers of gravy cooling covered in plastic wrap. CDI - Briskets were taken to the freezer to rapidly cool down and gravy vented to allow proper cooling towards < 41 F.
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. |