|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf- Observed turkey and cheese sandwich in grab’n’go display case intended to be held on time (TPHC). Sandwiches were not marked with the time they were removed from cold holding temperature control. PIC stated sandwiches were removed from temperature control 5 minutes ago. -CDI- PIC added correct time sandwiches were removed from temperature control. -0- |
|
33
|
0.50
|
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 large deep plastic bowl of cut cantaloupe recently prepared in ambient temperature densely cooling in reach-in cooler. Cantaloupe was at 51F when initially placed in reach-in cooler after prep. After 25 minutes, cantaloupe remained at 51F. Cantaloupe was cooling too slowly at a rate of 0F/min. TCS foods must cool from 70F to 41F or below within 4 hours. -CDI- PIC moved bowl of cantaloupe to WIC for rapid cooling. Cantaloupe was moved back out of WIC before additional temperature was recorded for further prep by staff. -0.5-
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. |