|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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. - Observed dice tomatoes, dice chicken, pico, black bean in WIC holding temperature above 41F. Observed shredded cheese at the pizza station holding at 43F- 44F. CDI- PIC volunteer to discard items that was a day before and cooling the one from today/this morning prep in blast chiller at the time of inspection. Ensure to maintain all TCS food at cold temperature of 41F or below at all time while holding. Half points due to improvements. - 1.5 pts- |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
REPEAT
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 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. -Observed dice tomatoes and pico in the tray wrapped tight with plastic in WIC. Items prepared today/this morning according to date marking. They are trying to cool. CDI- PIC remove items from WIC to the blast chiller, and within 40 minutes items reach the proper temperature at 41F at the time of inspection. Ensure to utilize proper cooling methods at all time while cooling. -0.5 pts- |