|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced ham and sliced cheeses in make units above 41F. Sliced ham was stored over the fill line. PIC stated the sliced cheese had been removed from the make units to prepare biscuits and then placed back into the make unit. EHS advised to cool items from ambient temperatures before placing back into the make unit. CDI - PIC removed top layer of ham and voluntarily discarded, cheese was removed from line an hour prior to inspection and was placed in walk in cooler to cool. (1.5)
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 EHS observed cut lettuce and sliced tomatoes cooling in tightly wrapped containers in the walk in cooler. EHS advised to leave containers uncovered or vented to allow any heat to escape. CDI - PIC vented all containers. (0)
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 . |