|
21
|
0
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed pork chops holding below 135F in HH line. -CDI- PIC placed pork chops on time (TPHC) for discard in 4 hours.
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 . |
|
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 coleslaw stored in drive-thru lowboy at 50F. Ambient temperature of unit was 48F. Coleslaw stored in unit for over 4 hours was voluntarily discarded by PIC. Coleslaw stored for less than 4 hours in unit were placed on time (TPHC) with discard time 4 hours from when coleslaw was placed in unit. PIC called unit for repair. Food will not be held in unit for cold holding until repair. -3 day verification visit required-
Observed cut tomatoes and sliced cheese above 41F in prep unit. Items were prepped less than 2 hours ago and filled in container above fill line. -CDI- PIC placed items on time (TPHC) for discard 4 hours after prep time.
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
|
0.50
|
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 red batter mix cooling too slowly in raw chicken prep top. Red batter mix is combined with water, then placed in prep top to be used as a batter for raw chicken. Batter is held for multiple days. Observed batter at 50F at 9:30am, then at 50F at 10:15am. Batter was prepared this morning at 7am using cold water. PIC stated batter was placed in WIC for approximately one hour, then moved to prep unit. EHS educated PIC on proper cooling by ensuring batter reaches 41F in WIC before being moved to prep unit. Prep units are not optimal for cooling. -CDI- Because cooling parameters were not yet missed, PIC moved batter to WIC for rapid cooling.
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 . |