|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed in double door RIF two metal containers of cooked macaroni and cheese that did not cool to 70F within 2 hour parameter. Food was cooked roughly around 12:00PM. CDI - PIC voluntarily discarded both containers of cooked macaroni and cheese. EHS mentioned to PIC to use shallow pans for aide in cooling methods
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
REPEAT
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed in hot holding case large container of thick potato wedges, and boneless chicken tenders below 135F. Food was roughly cooked 1 hour ago. CDI - PIC was allowed to reheat back to 165F for hot holding.
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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths stored on counter tops throughout kitchen. CDI - PIC voluntarily discarded wet wiping cloths. EHS educated staff on keeping wet wiping cloths in a sanitizer bucket with proper sanitizing solution. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observe threed metal scoop handles submerged in dry ingredients (sugar, breading, flour). CDI - PIC moved scoops to 3-comp-sink. |
|
49
|
0
|
Non-food contact surfaces clean |
Yes |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed inside two seperate double door RIF with ice and food/debris build up. Increase frequency of cleaning units. |