|
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 yogurt bag at 47F in back of kitchen RIC, ambient air was 45F. PIC stated that yogurt bags were prepped two hours ago and placed into unit. Unit was over stacked with all rungs filled with a tray for yogurt bags or cut cantaloupe. CDI-PIC moved yogurt bags to WIC to rapidly cool. EHS checked ambient air of unit after items were placed into WIC and got temperature of 39F. VR within 3 days to check for cold holding ability of back of kitchen RIC.
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
|
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 cantaloupe cooling in back of kitchen RIC at 51F, PIC stated that cantaloupe were prepped at 10 and placed into unit right after and unit had ambient air temperature off 45F. RIC had ambient air of 45F. CDI-PIC moved items to WIC to rapidly cool. EHS spoke with PIC about using WIC or WIF to cool prepped items down.
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 . |