|
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 in customer grab-n-go display case w/ an ambient temperature of 37F, a variety of facility sliced cheese temping b/w 48-46F; prepared the day prior; missed 4hr cooling parameter. Observed in customer grab-n-go display turkey sliced sandwiches w/ temperatures of 46F prepared today in the afternoon; w/in 4 hr cooling parameter.
Observed in customer grab-n-go sushi display case w/ an ambient temperature of 37F, a variety of sushi rolled packages temping b/w 43-48F, calamari salad temping at 46, prepared today in the morning, missed 4hr cooling parameter. Observed in Sushi reach-in cooler shredded lettuce temping at 47F, prepared minutes before inspections began; w/in 4hr cooling parameter. Visit in 3 days .
-CDI-PIC Voluntarily Discarded facility sliced cheese, the variety of sushi rolled packages, calamari salad and the rest of the food items were placed in WIFreezer for rapid cooling.
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
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 in customer grab-n-go display case w/ an ambient temperature of 37F, a variety of facility sliced cheese temping b/w 48-46F being stored in plastic sleeves; prepared the day prior; missed 4hr cooling parameter. Observed in customer grab-n-go display turkey sliced sandwiches w/ temperatures of 46F prepared today in the afternoon being stores in plastic to-go containers ;w/in 4 hr cooling parameter.Observed in customer grab-n-go sushi display case w/ an ambient temperature of 37F, a variety of sushi rolled packages in plastic to-go containers temping b/w 43-48F, calamari salad temping in plastic to-go containers at 46, prepared today in the morning, missed 4hr cooling parameter. Observed in Sushi reach-in cooler shredded lettuce in metal pan temping at 47F, prepared minutes before inspections began; w/in 4hr cooling parameter. Recommend leaving plastic sleeves and to go containers with food vented for proper air flow, and allowed enough time in WIC/WIF for proper rapid cooling when prepared at room temperature.-CDI-PIC Voluntarily Discarded facility sliced cheese, the variety of sushi rolled packages, calamari salad and the rest of the food items were placed in WIFreezer for rapid cooling. Visit in 10 days.
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 . |