|
20
|
1.50
|
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. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed a large amount of sliced deli meats and cheeses that did not cool to 41F within 4 hours of slicing. Reference temperature chart. CDI-PIC voluntarily discarded TCS foods that did not quickly cool within 4 hours and EHS. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed pizza sauce date marked 11/28. Employee stated that was not the correct date mark, as they had placed new pizza sauce in the previously used container. Observed cut blackened turkey chub from 11/25. Observed thawed sausage without thaw date. CDI-PIC voluntarily discarded RTE TCS foods that were incorrectly labeled and held for more than 7 days and added correct thaw date to sausage. |
|
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 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 . Observed multiple tightly wrapped packs of deli meats and cheeses that did not cool within 4 hours in sandwich station reachin. Observed sliced deli meats in prep top of sandwich station that also did not quickly cool and missed 4 hour cooling window. Observed rotisserie chicken cooling in WIC, tightly covered in plastic package. Observed ham sliders at 60F placed in grab and go display, tightly covered and stacked. CDI-EHS educated PIC on improved cooling methods. PIC voluntarily discarded all TCS foods that missed cooling window, rotisserie chicken and ham sliders were uncovered and moved to the WIC to quickly cool. EHS recommends cooling sliced meats and cheeses in thin layers, uncovered in WIC. |