|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed cut melon and cut watermelon holding above 41F in display cooler. EHS observed all items single stacked and pushed to the front. EHS observed some items below 41F (see temp chart). PIC stated once melon is cut, it is placed into WIC to chill until under 41F prior to storage. PIC stated most items were cut this morning by 8am. CDI - PIC voluntarily discarded melon from that was not cut today and removed melon cut today to cool in WIF within the four hour window. PIC stated temperatures will be checked after product is placed onto the floor to ensure long term compliance. REPEAT. (1.5)
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 EHS observed cut melon in produce WIC cooling at inadequate rate (see temp chart). PIC stated melon was cut 30 min prior to inspection. EHS observed melon stored in WIC tightly wrapped with plastic. CDI - PIC removed plastic and placed on open shelf to quickly cool. (0)
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 . |