|
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 cut watermelon not cooling at a rate fast enough to meet cooling parameters. See violation #33 for more details. CDI: Product removed from packaging for rapid cooling. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurt cups being held above 41F in customer self-service case. Product prepared 08/20/22. CDI: Education provided and PIC voluntarily discarded product. EHS recommended cooling yogurt cups in walk-in freezer due to density of product. REPEAT VIOLATION. |
|
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 Observed cut watermelon being cooled in sealed containers stacked two deep or in tightly wrapped plastic. Food employee stated product prepared @9:30am. CDI: Education provided and product removed from packaging for rapid cooling. |
|
42
|
0
|
Washing fruits & vegetables |
Yes |
No
|
No |
7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P Observed low veggie wash solution in prep sink-0ppm. CDI: Food employee changed container and primed- 60ppm. |