|
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 various cut leafy greens and cut melons holding above 41F on salad bar (see temperature chart). Per PIC, cut fruits were maintained in the WIC overnight. PIC also stated cut leafy greens were prepackaged and opened this morning from produce customer grab-n-go. Also observed honeydew holding at 48F on prep table around 9:15AM. Per PIC, honeydew was removed from the WIC around 6AM for prep purposes. - CDI - PIC voluntarily discarded cut melons and moved cut leafy greens to WIC to quickly cool. PIC moved honeydew to WIF to quickly cool. - 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
|
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 cut watermelon cooling in RIC while tightly wrapped. Watermelon temped at 56F after being in cooler for more than 2 hours. Utilize WIC or WIF for cooling purposes. - CDI - PIC moved watermelon to WIC 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 . |