|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed stand up reach in unit that was holding TCS products above 41F. CDI items placed in unit this morning moved to in for cooling. Verification required.
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
|
1
|
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
Observed for catering chicken wraps, turkey sandwiches and salad that was packed for delivery at 44-45F. CDI items unpacked and placed in walk in freezer for cooling. Italian sets, sliced turkey, sliced tomatoes, goat chees, feta cheese, that was used for catered meals that were placed in reach in unit for cooling. PIC immediately moved items from unit into walk in for cooling. 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 . |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.18 Maintain wash, rinse, and sanitize solutions clean.
Observed wash water, rinse and sanitizer water at 3 comp sink that was soiled with debris. CDI solutions empty and refilled with fresh solution.
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed wash water that was at 100F. CDI empty and refilled |