|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed many deli meat chubs in Boar’s Head Display Case holding above 41F during inspection. CDI - PIC voluntarily discarded all out of temperature chubs and removed all other chubs from unit to be placed in WIC. PIC stated they will discontinue use of this unit going forward. Repeat. EHS will follow up with long term compliance visit by 1/24/25 to implement Risk Control Plan.
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 roasted potatoes enclosed in plastic to go portion containers inside prep unit maintaining 43F at 3:25pm. PIC stated they had been cooked from raw at 11:00am. CDI - PIC removed lids from containers and placed potatoes into blast chiller.
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 . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic hotel pans wet stacked together while being stored as clean. CDI - PIC removed wet stacked containers and placed back in dish pit to be rewashed. |