|
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 - REPEAT - Observed multiple containers of shrimp holding above 41F on ice display after 2PM. Per PIC, items were placed on ice display at 10AM. - CDI - PIC voluntarily discarded shrimp. EHS strongly recommends placing shrimp on TPHC or stocking less amounts to ensure all shrimp is in contact with container. EHS provided PIC with TPHC written procedures form. - *NOTE: Risk control plan may be implemented at next routine inspection if cold holding violations persist.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
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 raw beef trimmings cooling at a rate of 0F/min in large, deep, plastic bus tub while covered in walk-in cooler. Do not cover items while cooling and utilize shallow containers. - CDI - PIC moved beef trimmings to walk-in freezer to quickly cool.
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 . |