|
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 several containers of food that were cooled from the day prior using the cold convert method of taking hot foods from there hot bar, packaging in open containers, and cooling in the WIC overnight to be placed on the floor the next day for Cold Hold grab and go. Foods included multiple containers of wings and mozzarella sticks. Food temperatures ranged from 43F-42F. PIC stated that the foods were vented, and not over filled. PIC also stated that the cooling foods were never removed from refrigeration during the cooling process or today. -CDI- Foods that missed the cooling window were voluntarily discarded by the PIC.
Ensure monitoring of cooling foods through the use of thermometers and timers in the facility.
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 |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several packages of roast beef and pepper turkey on the bottom portion of the grab and go deli case above 41F. PIC stated that the foods have been in the deli case over night. -CDI- PIC voluntarily discarded the foods above 41F in the deli case.
Ensure that all TCS foods are maintained at 41F and below.
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 wings and mozzarella sticks in the WIC miss the cooling window leading to these foods being voluntarily discarded by the PIC. Ensure that the facility is using means of active monitoring such as the use of thermometers and timers to ensure that foods are being cooled to proper temperatures in the proper allotted time. -CDI- Foods 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 . |