|
22
|
0
|
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 cheddar roast beef, and salami cold holding in flip top coolers at temperatures between 43F and 49F. CDI - Items were taken to walk in cooler to rapidly cool to 41F or less. Cooling procedures were discussed with PIC. Establishment is portioning and tightly wrapping sliced deli meats and cheeses slowing the cooling process. PIC has been advised to cool TCS foods to 41F or less using shallow sheet pans in walk in cooler prior to covering or wrapping. -0 points-
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 |
No |
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 covered and tightly wrapped portions of sliced turkey and cheddar cooling in reach in and walk in coolers. Items were unwrapped and uncovered to allow cold air to circulate around food and moved to reach in freezer to rapidly cool to 41F or less. PIC has been advised to review cooling procedures for room temperature prepared TCS foods. Training material was given to PIC. -0.5 points-
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 |
Yes |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed two spatulas stored on drying rack with noticeable chips, pits, and cracks. CDI - Spatulas were discarded. -0 points- |