|
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 one (1) recently packaged tray of tilapia fillets cooling at point of sale cooler. CDI - PIC rotated tray to WIC to improve cooling rate.
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed approximately five (5) trays and bowls of food (raw salmon, raw lobster tail, RTE crab cakes, etc.) stored within draining ice display with additional ice placed on top of food in containers. EHS spoke with department manager regarding storing food in direct contact with ice:
Ice shall not be placed in direct contact with food if it is to be stored in undrained container (bowl or tray.) Unpackaged food in ice bin that is not stored within a separate bowl or tray may be kept on ice due to the ice bin self draining. |