|
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
Observed top shelf of deli case holding all TCS items from 42-54F. CDI items discarded and service order placed to fix unit. Verification required. Check unit to ensure remainder of the case maintains holding of 41F or below. Observed artichoke, lemon feta, and provolone salad at olive bar above 41F. CDI items just pulled and placed in blast chiller to quickly chill. Repeat.
Facility has repeated on this item for the past 7 inspections. Facility will need to implement a RCP on maintain priority item. Follow up visit to see process to maintain compliance with priority item.
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
Observed facility prepare fruit salad for catering and left on the rack for 30 minutes until remainder of order completed. Facility should begin cooling process as soon as product assembled to allow fast cooling and prevent product from increasing in temperature. CDI item placed in blast chiller for 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 . |