|
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 mac and cheese, hard boiled eggs, and blue cheese in salad prep lowboy maintaining above 41F during inspection. Ambient in unit 44F. Observed mac and cheese, shredded cheese, cooked chicken, cut lettuce, milk, and all other TCS foods in WIC maintaining above 41F during inspection. Ambient in unit 44F. CDI - Mac and cheese in salad prep lowboy was discarded. Items cooling from ambient or close to completing cooling process were removed from WIC and placed into working units to complete cooling. Foods placed in WIC within three hours of inspection were removed and placed into working units. All other TCS foods items were discarded. Product disposition form has been filled out. Maintenance was called during inspection. Facility holds all raw chicken in various RICs that were maintaining proper temperatures, and was allowed to continue to sell all cooked chicken products and any toppings that were actively being stored in prep units maintaining proper temperatures, and frozen products that will be deep fried to order. Facility voluntarily halted the sale of salads, parfaits, dairy drinks, mac and cheese, and any other items that have ingredients stored in WIC. EHS will follow up by 1/3 to ensure walk in has been repaired.
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 mac and cheese prepared at 8:30am being cooled in WIC while in covered, plastic containers and stacked together. Observed yogurt parfaits and prepped salads being cooled in lowboy units while in covered, plastic containers during inspection. CDI - all items were discarded due to WIC holding improper temperatures. EHS advised PIC to utilize WIC or WIF to cool, as well as pairing it with keeping food in shallow, uncovered containers.
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 . |