|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 - REPEAT - Observed cut fruit (cantaloupe and watermelon) holding above 41F while cooling in WIC for more than 4 hours (see temperature chart). - CDI - PIC voluntarily discarded products.
For more information, please visit: www.meckncgov/foodsafety 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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed cut fruit and yogurt holding above 41F in grab-n-go unit as well as at salad bar (see temperature chart). Ambient temperature of both units observed at 46F. Per PIC, items had been in unit for more than 4 hours. PIC voluntarily discarded products. - VR - Verification required within 3 days to ensure units have been repaired.
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
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 - REPEAT - Observed cut fruit cooling in tightly closed containers in WIC not meet required cooling parameters (see violation #20). PIC stated the employee cutting fruit may have kept the speed rack outside of the WIC for extended periods of time while cutting more fruit. - CDI - Education provided. Maintain speed rack in WIC while products are cooling. PIC voluntarily discarded products that did not meet required cooling parameters. PIC moved remaining products to walk-in freezer to quickly cool; these products observed to meet required cooling parameters.
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 . |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed walk-in cooler floor in need of cleaning. Clean and increase cleaning frequency to maintain clean. |