|
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. Observed watermelon removed from self service island to the walk-in, fail to have a change in temperature after 35+ minutes. CDI- See item #33 discussing cooling methods.
For more information, please visit: www.meckncgov/foodsafety 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 |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut cantaloupe tray and cut melon bowl temping above 41F in grab & go location. CDI- PIC voluntarily discarded. EHS suggested moving items towards center and altering cooling methods. Monitor grab & go area for items removed then later returned. Observed cut watermelon temping above 41F, prepped in the morning. CDI- PIC removed items to walk-in. *REPEAT* EHS will conduct compliance visit on future date.
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 discussed effective cooling methods with PIC. Discussion included ensuring TCS foods are cooled to 41F or below prior to being held in active units exposed to temps above 41F, removing items to walk-in and temped prior to being replaced in units, allowing items to cool prior to being tightly wrapped, maintaining the walk-in door closed and placing foods in colder areas of unit.
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 . |