|
20
|
1.50
|
Proper cooling time & temperatures |
No |
No
|
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.
Observed in WIC a large amount of cut watermelons prepped 3/04/25 at 1:19 pm in closed plastic containers w/ temperatures ranging from 44F to 47F having stayed overnight in WIC. TCS food items had been placed in WIC to cool before being placed in grab-n-go display cases.-CDI- PIC voluntarily discarded food items. Visit in 3 days. |
|
22
|
3
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed in mobile merchandiser cooler ( grab-n-go display cases) watermelons prepped 3/03/25 & 3/04/25 being cold held overnight at temperatures ranging from 46F to 52F. Observed in the same cooler cut cantaloupes and melons in fruit cups made 3/03/25 and also kept overnight at temperatures ranging from 50F to 54F. -CDI- PIC voluntarily discarded food items. Respect / visit in 3 days
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
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 in WIC a large amount of watermelons made the day prior being cooled in to-go plastic containers w/ no no venting ( not allowing cool air to flow throughout the watermelons).-CDI-PIC voluntarily discarded food items. Visit in 10 days
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 in FOH produce prep area floors in need of more frequent cleaning. |