|
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
Assorted items (see temp chart) placed out for cold holding above 41F. CDI - Items were moved to freezer for rapid cooling. - 1.5 -
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
|
0.50
|
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 items at sushi station that were placed in walk-in freezer for 15 minutes to chill, then placed at cold-holding station for sale. Items were placed at cold-holding station before they were cooled to 41 F. CDI- items were placed in walk-freezer and allowed to chill to 41 F.
Observed prepackaged buffalo and BBQ chicken wings above 41F. Items were packaged and placed in cooler without first being cooled from ambient temperature rise. CDI - Items were placed back in freezer to cool rapidly to 41F or less.
EHS recommended that items be checked before they are placed in customer grab and go cooler. - 0.5 -
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 . |