|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Black bean salsa measured 48-51F at 4:45PM and was actively cooling in small sandwich cooler bottom since 2PM. The rate of cooling was not sufficient to reach 41F within 4 hours using this method. CDI - Black bean salsa moved to freezer and vented as corrective action. Black bean salsa measured 44F at 5:20PM. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Diced tomatoes, black bean salsa, corn, and black beans measured 47-57F in upright cooler. Air temperature of cooler on EHS thermometer was 50F. TCS foods in cold holding shall measure 41F or less. All items from yesterday were voluntarily discarded. Black bean salsa from today moved to freezer to rapidly cool. VR - Verification required by Monday that cooler is repaired. REPEAT
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 . |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Feta cheese and tofu missing date label in small sandwich cooler top. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed date labels on items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Black bean salsa (48-51F) that were prepared today measured 48-51F and were cooling while tightly covered in small sandwich cooler bottom. Employee stated they began cooling at 2PM. TCS foods must be cooled in equipment designed for rapid cooling, such as the walk-in cooler or freezer. Cooling TCS foods must also be cooled while loosely covered or uncovered. CDI - Black bean salsa moved to freezer and vented. Black bean salsa measured 44F at 5:20PM which is a quick enough rate to reach 41F by 6PM. REPEAT
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 |
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Establishment is using residential air fryer to prepare chick peas. All equipment must be NSF approved for commercial use. 0 pts. |