|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Salsa measured 49F in walk-in cooler. PIC stated it was cooked and cooled last night. CDI - PIC discarded salsa. Use ice bath with frequenty stirring, or uncovered, shallowed pans to cool large batches of TCS foods after preparation. 0 pts.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Green salsa (110F) and queso (95F) were below 135F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated items to above 165F. 0 pts.
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
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pupusas in walk-in cooler measured 43-45F. Raw shrimp and raw tilapia in low boy cooler measured 54F and 50F. Pickled onions, raw shrimp, pico, and raw shrimp measured 45-50F in small sandwich cooler in between grills. PIC stated they got a truck 30 minutes ago from Sysco and the cooler door was propped open for 20 minutes while they put the food away. This caused the pupusas to warm above 41F. PIC also stated they were cleaning the bottoms of the both the other coolers this morning which probably caused the food to warm up. CDI - PIC moved items to walk-in freezer to cool quickly. REPEAT
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 Salsa was cooled overnight in large container and it still measured 49F today. Use shallow pans that are uncovered, or ice bath with frequent stirring to cool TCS foods after cooking or preparation. CDI - PIC educated on cooling methods and he discarded the salsa.
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 |
No |
No
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Some containers and bus tubs stored as clean were stacked up while they were still wet. Allow utensils to adequately air dry. 0 pts. |