|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed cooked beef in prep reach in holding above 41F. PIC stated items were prepped in the morning. All other items in unit were 41F or below.
Per permit all cooling must occur at the commissary. Cooling on truck is not allowed.
CDI - Items were placed in ice bath in upright refrigerator to cool to 41F or less. - 1.5 - REPEAT
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
Observed cooked beef covered in deep pan in prep reach in cooler reading 61F. PIC stated item was cooked in the morning. Cooling should occur uncovered in shallow pans and per permit, must be conducted at the commissary.
CDI - Lid was removed and pan was placed in ice bath in upright refrigerator.
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 . |
|
37
|
2
|
Food properly labeled: original container |
Yes |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.
Observed drinks in upright refrigerator without labels. CDI - Bottles were labeled at time of inspection. - 2 - REPEAT |