|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw ground beef in walk-in cooler measured 51F and began cooling at 9:40AM. Walk-in cooler door was held open so it was unclear if the meat never reached 41F, or if the door being opened later rose it to above 41F. TCS foods must cool to 41F within 4 hours of preparation. TCS foods in cold holding must measure 41F or less. CDI - Raw ground beef moved to walk-in freezer and measured 40F at 2:45PM.
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 . |
|
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 2 packages of raw ground beef in retail cooler measured 43-44F. Sticker stated that ground beef began cooling at 12:40PM. Use walk-in cooler to cool TCS foods. Do not place TCS foods above 41F in retail cooler. CDI - All packages that were prepared at 12:40PM were moved to walk-in cooler to cool. 0 pts.
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 . |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Gasket on walk-in cooler door is torn. Replace gasket. 0 pts. |